I love fish, but unless it’s deep-fried in batter or breadcrumbs it’s a
bit bland and boring without some kind of sauce to go with it.
You don’t need the best-looking bit of the asparagus for this
sauce, which is why it’s perfect for using up the stalks and spring
onions left over from the Asparagus Quiche recipe (Chapter 2,
‘Cool Dinners’) and needless to say, the same principle works
equally well with unwanted broccoli stalks.
(If you have leftover boiled potatoes, cut them up into chunks
and fry them once the sauce is simmering and the fish is cooking
at Step 4.)
1 bundle of asparagus (minus the tips)
1⁄2 bundle of spring onions
11⁄2 pints (850 ml) chicken or vegetable stock
2 tsp garlic purée
Small carton of single cream
Salt & pepper
Butter
Method
1. Roughly chop the asparagus. Finely chop the spring onions
from one end to the other and set aside the dark green tops to
sprinkle over the finished sauce at the end.
2. Warm some butter in a pan and fry the asparagus with the
white part of the onions for a few minutes then add the stock
and salt and pepper to taste.
3. Simmer for about 20 minutes until the asparagus is tender then
purée in a blender or food processor with the garlic purée. (You
can also add 1⁄2 glass of white wine at this stage if you like.)
4. Meanwhile, poach, steam or bake some fresh salmon fillets or
tuna steaks (and fry the potatoes).
5. Reheat the sauce with the single cream, adjust the seasoning,
pour over the fish and top with the remainder of the spring
onions.
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