The Anonymous Widower

Asparagus Fish Bake

I cooked this recipe on Thursday night and there was enough to warm up the part I didn’t eat for yesterday.

The original recipe is here and as it is an American one, I’ve converted it into sensible units.

I used the following.

• 6 medium fresh asparagus spears, trimmed and cut into 2.5 centimetre pieces
• A two-pack of Waitrose haddock
• 1 chopped onion
• 2 tablespoons butter
• 1 tablespoon gluten-free flour
• Salt
• Pepper
• 200 mg. milk
• 100 gm grated cheddar cheese
• Two decrusted slices of Genius bread
• 1/4 teaspoon dried parsley flakes

And this is the method used.

1. Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1.3 litre. baking and top with fish; set aside.

Asparagus Covered By Fish

2. In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish.

3. I then sprinkled the breadcrumbs I made with the Genius bread over the top.

Ready For The Oven

4. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork. I nearly did cook it at 350°, but of course that was the little-used Fahrenshite. I used 180°C.

The Cooked Bake

It was delicious and the second portion needed about 15 minutes at 180°C to warm through after twenty-four hours in the fridge.

The more I create crusts with Genius bread, the more I think, it’s an ideal way to cover a bake or pie.

May 17, 2014 - Posted by AnonW | Food | Coeliac/Gluten-Free, Fish, Recipe