Fresh Green Asparagus on Smoked Fish Fillets

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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