Asparagus with Fish and Eau de Vie
At a Glance
- Prep
- 5 minutes
- Cook
- 20 minutes
- Total
- 25 minutes
- Servings
- 4 serving(s)
Categories
- Lunch
- Main Course
- Snacks
- Belgian
- European
- Baked
- Stove Top
- Easy
- Lunch/Snacks
Allergens
- Fish
- Milk
- Gluten
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Make and share this Asparagus with Fish and Eau de Vie recipe from Food.com.
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Equipment
Saucepan, Oven dish, Oven
Ingredients
- 14 ounces asparagus
- 4 (8 3/4 ounce) fish steaks
- pepper
- salt
- mustard
- 1 3/4 ounces butter
- 3 1/2 ounces breadcrumbs
- chives
- nutmeg
- 1 1/3 cups fish stock
- 6 5/8 ounces eau de vie ("Jenever" - from Belgium or Holland)
- cayenne pepper
- saffron
- smoked ham
Instructions
Cook the asparagus in salted water.
Season the fish steaks with salt and pepper.
Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz.
butter, 100 g- 3,5 oz.
breadcrumbs, chopped chives and nutmeg.
Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them.
Leave for 20 minutes in a preheated oven of 180° C- 355 ° F.
Remove the fish steaks from the oven dish and add a lump of butter to the sauce.
Season with cayenne pepper and some saffron.
Heat the asparagus in the sauce.
Put the fish and the asparagus on 4 warm dishes.
Garnish with sauce and strips of smoked ham.
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