fish pan with baked asparagus

Asparagus and fish go very well together, like here in this fish pan. Choose the fish of the moment. Rather firm white fish or salmon and anyway, beautiful pieces without fish bones. If you have time, make your own fish stock. It's not so complicated and you have fish waste at hand, making this dish. The preparation. Make or use a ready-made fish stock. Make a roux of equal amounts of butter and flour. Peel the asparagus and cut them into three centimeter pieces. Cut the mushrooms into slices and likewise an onion. Peel a stalk of celery and cut it into slices. Do the same with a leek and a few carrots. Cut half a fennel into cubes. Clean, rinse and prepare the fish and shrimp. Steam the asparagus pieces for 2 minutes and continue frying them in a hot pan with sparkling butter. Put them on the side but keep them covered warm. Fry the mushrooms In the same pan. Put those away as well.

Now fry the rest of the vegetables together in butter, starting with the sliced onion and the carrot slices. Then add the fennel, celery, leek and a few crushed garlic cloves. Season with salt, pepper and dried dill. Dust the fish fillets with flour and fry them in a hot pan with butter. Keep them warm for further use. Fry the king prawns in butter. Now start the 'assembling'. Dilute the roux first with hot fish stock, then with a dash of cream and a glass of white wine. Keep stirring until the sauce is thick enough. Add tomato paste to your own taste so that the sauce gets a light pink color. Pour the sauce into individual fish pans. Divide the fish, shrimps, asparagus, mushrooms and vegetables over it, without stirring. Garnish with finely sliced spring onions. You can bring the pans up to serving temperature in an oven at 85°C. serve with toast or boiled potatoes.