Prinsefisk – Prince Fish
"I’m still “tripping” through my “Classic Scandinavian Cooking” by Nika Hazelton cookbook and posting just a few of my favorites. I’ve entered a breakfast omelet, a soup idea I adore and now will share 2 seafood dishes. This is the 1st. It is easy to prepare and has a lovely dinner party worthy presentation, but is definitely not for the fat-conscious. Note: Some types of fish (if not many) are poached in milk here. This is supposed to significantly reduce or eliminate any fishy taste ... something I didn’t know before coming to Iceland."
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4 6 ounce fillets
- Serves:
- 4
ingredients
- 1 1⁄2 lbs cod fish fillets (or firm whitefish of choice)
- 16 stalks asparagus (canned, fresh cooked or frozen cooked per pkg directions)
- 2 cups milk
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 3 egg yolks (discard whites or save for another use)
directions
- Place fish in large saucepan and cover with milk. Bring to a boiling stage, reduce heat to simmer and continue cooking till fish flakes easily (about 5-7 minutes). Do not overcook.
- Carefully drain off the milk and discard. Transfer fish fillets to a baking dish and arrange in a single layer, taking care not to break the fillets apart. Arrange cooked asparagus in a lattice pattern over the fish.
- Wipe the saucepan used for poaching with a paper towel and return pan to the stove. Add milk, heavy cream and lemon juice. Stir to combine, simmer till a white sauce of med thickness has formed and remove from heat.
- Beat egg yolks into the white sauce 1 at a time. Taste sauce, add seasoning salt as desired and pour sauce over the fish and asparagus.
- Put baking dish under a broiler for 2-3 minutes or till the top is golden brown and bubbling. Serve immediately.
- Note: If fresh or frozen asparagus is being used, I recommend adding seasoning salt to taste as mentioned in Step #4. Using canned asparagus, however, it will probably not be needed due to the salt content in canned asparagus.
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
