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Whiting and Asparagus

8 whiting fillets

3 tbsp. lemon juice

340gr can green asparagus spears

60gr bread crumbs

1 egg, beaten

8 shallots (finely chopped)

Sauce:

30gr butter

1 tbsp. plain flour

125ml milk

65ml asparagus liquid

65ml cream

2 tbsp. parsley flakes

60gr grated tasty cheese

  • Preheat oven to moderate temperature (180  C).

  • Sprinkle fish fillets with lemon juice.

  • Leave stand for 10 minutes.

  • Drain asparagus well, reserving 65ml liquid.

  • Mash, drain off excess liquid and reserve this also.

  • Combine asparagus with bread crumbs, season with salt and pepper, add beaten egg and shallots.

  • Mix well.

  • Prepare 4 greased squares of OSO Aluminium foil, and place one fillet on each (thus using 4 of the 8 fillets).

  • Spread each fillet with asparagus mixture to cover.

  • Top each with a second fillet.

  • Wrap foil around fillets, and seal.

  • Bake in moderate oven for 20-25 minutes (or until fish is cooked).

  • Remove from foil and keep warm.

Sauce:

  • Melt butter in a saucepan, add flour and stir (for 1 minute).

  • Gradually add milk, reserved asparagus liquid and cream, stirring constantly (until sauce boils and thickens).

  • Stir in parsley and grated cheese.

  • Pour sauce over fish.

  • Serves 4.

 
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