Fresh Green Asparagus on Smoked Fish Fillets

"This is an appealing and easy little starter. We had a similar starter somewhere in France, and it was great in its simplicity. Buy the smoked fish at a deli or shop: the best would be smoked trout fillets, but smoked angelfish or salmon would be fine. I use green asparagus because we're not very fond of the white ones. Recipe serves 4."
 
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.
  • Peel any tough skin off the ends of the asparagus, and cut off hard ends.
  • Neatly cut off the tips, about 1 1/2 inches long.
  • Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar.
  • Cook the stalks until very tender (test for doneness). Keep the water on the stove.
  • Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.
  • Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold.
  • Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep.
  • Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates.
  • Sprinkle with nutmeg, and serve.
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@Zurie
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  1. Zurie
    This is an appealing and easy little starter. We had a similar starter somewhere in France, and it was great in its simplicity. Buy the smoked fish at a deli or shop: the best would be smoked trout fillets, but smoked angelfish or salmon would be fine. I use green asparagus because we're not very fond of the white ones. Recipe serves 4.
     
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