Asparagus and Whitefish à la Casa de Sezim (Espargos com filetes de pescada) Recipe
Asparagus and Whitefish à la Casa de Sezim (Espargos com filetes de pescada)
Flavors of Portugal
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: Under 20 minutes

Difficulty: Easy
For 4 servings

- 750 g (1 lb. 10 oz.) or 8 small fillets of white fish - sole, turbot, etc.
- 500 g (18 oz.) Asparagus
- 125 g (4 oz.) butter
- 50 g (2 oz.) aged Parmesan
- Béchamel sauce
- A pinch of salt
  1. Clean and peel the asparagus; cut off the tough ends (about 5 cm / 2") except for very young thin asparagus;
  2. drop into boiling lightly salted water and cook for 10 minutes;
  3. drain; dry with a cloth or paper towel;
  4. meanwhile, poach the fish fillets for a few moments in boiling water with a pinch of salt;
  5. melt the butter in a skillet; add the asparagus once the butter starts to foam and turn the asparagus spears to coat them well;
  6. for presentation, alternate a fillet of fish with a few spears of asparagus on each plate; repeat the layering;
  7. cover with béchamel sauce and two-thirds of the cheese;
  8. put under the broiler for a few seconds; shave the remaining cheese on top and serve immediately.

An original recipe from the Casa de Sezim in Guimaraes, a vineyard producing white wine of the same name.

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