1. Cook the asparagus in salted water. 2. Season the fish steaks with salt and pepper. 3. Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz. 4. butter, 100 g- 3,5 oz. 5. breadcrumbs, chopped chives and nutmeg. 6. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them. 7. Leave for 20 minutes in a preheated oven of 180° C- 355 ° F. 8. Remove the fish steaks from the oven dish and add a lump of butter to the sauce. 9. Season with cayenne pepper and some saffron. 10. Heat the asparagus in the sauce. 11. Put the fish and the asparagus on 4 warm dishes. 12. Garnish with sauce and strips of smoked ham. ---------------------------------------------------------------------------
Nutrition
Ingredients
