http://www.youtube.com/watch?v=y-aGcW9MFgU
The original recipe called for Sole fish fillets. My grocery store didn't have any, so I got Swai fish fillets instead. And they were on sale, yay!
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| 2 pounds Swai fish, 2 bunches asparagus, heavy cream, garlic, lemons, olive oil, vermouth, dill, salt, pepper. |
Saute asparagus in olive oil and minced garlic. Sprinkle with salt while cooking.
Use the Swai fillets to wrap the asparagus. Add 1/2 cup vermouth, juice of 1 lemon, and drizzle with olive oil.
Juicing the lemon! Yes, I know you all know how to juice a lemon, I just want to show off my juicer! I looked for a reasonably-priced old-fashion juicer for a while at various antique stores, then my mom gave me the one that was my late grandma's on my dad's side.
Then cover with foil and bake at 350° for 20-25 minutes. When you remove it from the oven, drain the juices into a pan. (I used the pan I sauteed the asparagus in so the garlic left behind wouldn't go to waste.) Recover the fish & asparagus with the foil so it stays warm.
Add dill, salt, pepper, juice of the other lemon, and heavy cream. I used 1 cup of heavy cream. (By accident actually... the original recipe called for 1/4 cup, but I ended up liking the creaminess of 1 cup, so I'll re-do my "mistake" next time I make this.)
Reduce for 30-45 minutes, whisking frequently. The longer you reduce, the thicker the sauce.
Pour over the fish and asparagus.
Plated picture:
I will make this again, tasty!
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