Gebakte Vis Mossels & Aspersies (Baked Fish Mussel & Asparagus)
Gebakte Vis Mossels & Aspersies
When served, it always looked like more effort than it was — a dish that felt both simple and quietly elegant, the kind of meal that made the table look considered without any fuss behind the scenes.
Ingredients
- 750 g fish portions (fillets or salmon), seasoned
- 1 tin mussels (including the oil from the tin)
- 400 g jar/can asparagus (use the asparagus and its sauce)
- 50 g butter
- 50 g plain flour
- 0.5 cup cream
- Salt to taste
Method
- Preheat the oven to 200°C.
- Place the fish in an ovenproof dish and season with salt.
- Arrange the mussels (with the oil) on top of the fish, then place the asparagus over that.
- In a pan melt the butter, stir in the flour and cook briefly. Gradually add the asparagus sauce and cook until thick; bring to the boil.
- Remove from heat, add the cream and salt.
- Pour the sauce over the fish and bake for 30 minutes at 200°C.
- Serve with parsley potatoes and a mixed salad.