| How To Cook: |
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1. Cut the filets in half length-wise. Roll each piece into a pinwheel and fasten with a toothpick. Place in the bottom of a large covered casserole.
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2. Combine 2 tablespoons butter, salt, pepper, onion, cognac, and wine. Pour over the fish.
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3. Cook, covered, in the microwave oven until the fish is done and has lost the translucent look, even in the center. (This will take about 5 minutes or so.)
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4. Transfer the fish to a warm serving tray. Put a shrimp in the center of each pinwheel. Keep fish warm.
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5. Return the casserole, uncovered, to the microwave oven and continue cooking to reduce the liquid to about 1/3 of its original amount.
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6. Beat the egg yolk with the cream and stir in the pan juices. Stir in the remaining butter. Pour into the casserole and reheat to just short of a boil.
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7. Pour over the fish. Heat the asparagus spears. Arrange the asparagus and remaining shrimp decoratively around the fish and serve.
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