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. I use green asparagus because we're not very fond of the white ones. Recipe serves 4.
Provided by Zurie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.
- Peel any tough skin off the ends of the asparagus, and cut off hard ends.
- Neatly cut off the tips, about 1 1/2 inches long.
- Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar.
- Cook the stalks until very tender (test for doneness). Keep the water on the stove.
- Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.
- 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.
- Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep.
- Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates.
- Sprinkle with nutmeg, and serve.
Nutrition Facts : Calories 344.3, Fat 26.1, SaturatedFat 13.1, Cholesterol 112.5, Sodium 490.9, Carbohydrate 3.4, Fiber 1.5, Sugar 1.2, Protein 24.6
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