Asparagus With Fish And Eau De Vie - cooking recipe

Ingredients

14 ounces asparagus
4 (8 3/4 ounce) fish steaks
pepper
salt
mustard
1 3/4 ounces butter
3 1/2 ounces breadcrumbs
chives
nutmeg
1 1/3 cups fish stock
6 5/8 ounces eau de vie (\"Jenever\" - from Belgium or Holland)
cayenne pepper
saffron
smoked ham

Preparation

Cook the asparagus in salted water.
Season the fish steaks with salt and pepper.
Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz.
butter, 100 g- 3,5 oz.
breadcrumbs, chopped chives and nutmeg.
Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them.
Leave for 20 minutes in a preheated oven of 180\u00b0 C- 355 \u00b0 F.
Remove the fish steaks from the oven dish and add a lump of butter to the sauce.
Season with cayenne pepper and some saffron.
Heat the asparagus in the sauce.
Put the fish and the asparagus on 4 warm dishes.
Garnish with sauce and strips of smoked ham.