Ingredients
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20 - 24
-
1/2
-
1/4
-
3 1/4
-
12
-
-
-
-
-
-
-
-
-
-
Directions
Fresh Green Asparagus on Smoked Fish Fillets, This is an appealing and easy little starter We had a similar starter somewhere in France, and it was great in its simplicity Buy the smoked fish at a deli or shop: the best would be smoked trout fillets, but smoked angelfish or salmon would be fine use green asparagus because we’re not very fond of the white ones Recipe serves 4 , This is an appealing and easy little starter We had a similar starter somewhere in France, and it was great in its simplicity Buy the smoked fish at a deli or shop: the best would be smoked trout fillets, but smoked angelfish or salmon would be fine use green asparagus because we’re not very fond of the white ones Recipe serves 4
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Steps
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1
Done
|
Arrange the Smoked Fish Fillets on Serving Plates, Cover With Foil, and Put in a Warming Oven to Just Warm Through. |
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2
Done
|
Peel Any Tough Skin Off the Ends of the Asparagus, and Cut Off Hard Ends. |
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3
Done
|
Neatly Cut Off the Tips, About 1 1/2 Inches Long. |
|
4
Done
|
Boil a Pot of Water, Just Enough For the Asparagus Stalks to Cook. Add the Salt and the Pinch of Sugar. |
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5
Done
|
Cook the Stalks Until Very Tender (test For Doneness). Keep the Water on the Stove. |
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6
Done
|
Transfer the Asparagus to a Blender or Processor, Using a Slotted Spoon, and Puree Until Smooth. |
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7
Done
|
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. |
|
8
Done
|
Cook the Asparagus Tips in the Same Water Until They're Crisp-Tender - a Few Minutes Only. Drain and Keep. |
|
9
Done
|
Take the Warmed Plates of Smoked Fish from the Oven, Spoon Over the Asparagus Butter, and Divide the Asparagus Tops Between the 4 Plates. |
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10
Done
|
Sprinkle With Nutmeg, and Serve. |
