Fish casserole with asparagus

Ingredients for 4 servings:

• 600 g fish fillet(s), e.g. salmon, cod, haddock, pollock,…
• 1 tsp salt
• 2 tbsp margarine or butter
• 3 tbsp flour
• 400 ml fish stock
• 1 egg(s) or
• 1 egg yolk
• 50 ml cream
• 1 tbsp lemon juice (I always use a little more)
• salt and pepper
• 1 bunch of chopped dill
• 150 g cheese, grated
• 1 can of asparagus

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the fish into approximately 2 cm thick slices, sprinkle with salt, and cook in an electric oven at approximately 200 degrees Celsius for approximately 15 minutes. Casserole sauce: Make a roux with the fat and flour, then add the fish stock. Bring to a boil for a few minutes. Mix the egg or egg yolk with the cream and stir into the sauce. CAUTION: Do not allow the sauce to boil any further! Season with lemon juice, salt, and pepper. Place the fish in a casserole dish and top with the drained asparagus. Pour the sauce over the fish, then add the cheese. Finish cooking in the upper part of the oven at 250 degrees Celsius for approximately 10-15 minutes. Serve with rice, salad, or potatoes. I always use mixed fish and surimi, as the casserole is much more colorful and tastes better. Enjoy!