400 g – 14 oz. asparagus
4 fish steaks of 80 g – 8.75 oz. each
50 g – 1,75 oz. butter
100 g – 3,5 oz. breadcrumbs
4 dl – 1 1/3 cup fish stock
2 dl – 6,6 fl. oz. eau de vie (“Jenever” – from Belgium)
smoked (Ardennaise) ham
Cook the asparagus in salted water. Season the fish steaks with salt and pepper. Coat them with a mixture of 1,5 teaspoon mustard, 50 g – 1,75 oz. butter, 100 g – 3,5 oz. breadcrumbs, chopped chives and nutmeg. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them. Leave for 20 minutes in a preheated oven of 180° C – 355° F.
Remove the fish steaks from the oven dish and add a lump of butter to the sauce. Season with cayenne pepper and some saffron. Heat the asparagus in the sauce. Put the fish and the asparagus on 4 warm dishes. Garnish with sauce and strips of smoked ham.
Remarks: 4 servings.
Source: my collection