Fresh Green Asparagus On Smoked Fish Fillets Recipes

DELICIOUS ROASTED WHITE FISH WRAPPED IN SMOKED BACON WITH LEMON MAYONNAISE AND ASPARAGUS

Steps:

• Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper - you don't need to use salt because we're going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
• Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
• While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing quality low-fat mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don't worry if the mayo looks a little thinner than usual when you've added the lemon juice - think of it as more delicate.
• The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it's light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you're feeling very hungry, serve with some steaming-hot new potatoes.

FRESH GREEN ASPARAGUS ON SMOKED FISH FILLETS

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.