fish pan with baked asparagus
ingredients - info
cloves of garlic
pepper and salt
Now fry the rest of the vegetables together in butter, starting
with the sliced onion and the carrot slices. Then add the
fennel, celery, leek and a few crushed garlic cloves. Season
with salt, pepper and dried dill.
Dust the fish fillets with flour and fry them in a hot pan with
butter. Keep them warm for further use. Fry the king prawns in
Now start the 'assembling'. Dilute the roux first with hot fish
stock, then with a dash of cream and a glass of white wine.
Keep stirring until the sauce is thick enough. Add tomato paste
to your own taste so that the sauce gets a light pink color.
Pour the sauce into individual fish pans. Divide the fish,
shrimps, asparagus, mushrooms and vegetables over it,
without stirring. Garnish with finely sliced spring onions. You
can bring the pans up to serving temperature in an oven at
85°C. serve with toast or boiled potatoes.
Asparagus and fish go very well together, like here in this fish
pan. Choose the fish of the moment. Rather firm white fish or
salmon and anyway, beautiful pieces without fish bones. If you
have time, make your own fish stock. It's not so complicated
and you have fish waste at hand, making this dish.
The preparation. Make or use a ready-made fish stock. Make
a roux of equal amounts of butter and flour. Peel the
asparagus and cut them into three centimeter pieces. Cut the
mushrooms into slices and likewise an onion. Peel a stalk of
celery and cut it into slices. Do the same with a leek and a few
carrots. Cut half a fennel into cubes. Clean, rinse and prepare
the fish and shrimp.
Steam the asparagus pieces for 2 minutes and continue frying
them in a hot pan with sparkling butter. Put them on the side
but keep them covered warm. Fry the mushrooms In the same
pan. Put those away as well.