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  Added: Nov 13, 2007  •  Visited (277)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fish With Asparagus
(Fisch Mit Spargeln)
What You Need:
  • 1 whole firm-fleshed white fish (about 2 to 3 pounds)
  • 1 cup water
  • Cheesecloth
  • 2 tablespoons dry white wine
  • ½ cup chopped onion
  • ¼ cup parsley sprigs
  • 3 tablespoons butter
  • 2 tablespoons flour
  • ½ cup milk
  • ½ teaspoon tarragon leaves
  • ½ teaspoon salt
  • Dash of pepper
  • 1 pound asparagus spears
  • 1 egg yolk, beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons dried bread crumbs
  • Paprika

  • How To Cook:
    1. Line the bottom of a rectangular baking dish with clean cheesecloth or cotton cloth. Pour in the water and bring it to a boil in the microwave oven. (This takes about 3 minutes.)

    2. Gently lower the fish into the water. Add the wine, onion, and parsley. Cook the fish, covered with wax paper or plastic wrap, until it is tender and flakes easily. This will take about 10 to 15 minutes, but check earlier to avoid any possibility of overcooking.

    3. Using the cheesecloth, lift the fish from the cooking liquid and transfer it to a microwave oven-proof platter (remove the cheesecloth, of course). Cover with foil to keep warm. Strain the cooking liquid and reserve 1 cup.

    4. While the fish is cooking, snap off and discard the woody ends of the asparagus. Wash and trim the spears and lay them in a row with the tender tips even.

    5. Cut into 1-inch lengths. Reserve the 2 cuts at each of the tender-tip ends. Put the rest in a covered casserole with 2 tablespoons water.

    6. Cook, covered, in the microwave oven for 5 minutes, stirring once. Add the reserved tips, stir, and cook, covered, 4 minutes more. Set aside.

    7. In another casserole, melt 2 tablespoons of the butter. Work in the flour, tarragon, salt, and pepper. Gradually stir in the cooking liquid and then the milk. Cook, covered, stirring several times until the sauce thickens (about 5 minutes).

    8. Stir a few spoonfuls of the hot sauce into the beaten egg yolk. Stir in the cheese. Then stir this mixture into the sauce. Check and adjust the seasonings.

    9. Gently stir in the asparagus. Pour over the fish. Melt the remaining 1 tablespoon of butter in a small dish. Add the bread crumbs and cook in the microwave oven, stirring every 30 seconds, until the crumbs are a golden brown.

    10. Sprinkle over the fish. Sprinkle on the paprika. Reheat in the microwave oven 2 minutes or until the sauce is very hot. May be garnished with lemon wedges and ripe olives.

        This dish is a little more complicated to assemble, but it's worth the effort. To obtain the best texture, colors, and flavor, take care not to over cook the fish or the asparagus.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Fish » Whitefish
    Dish » Appetizers


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