Prinsefisk – Prince Fish

• 1 1/2 lbs cod fish fillets (or firm whitefish of choice)
• 16 stalks asparagus (canned, fresh cooked or frozen cooked per pkg directions)
• 2 cups milk
• 2 cups heavy cream
• 2 tablespoons lemon juice
• 3 egg yolks (discard whites or save for another use)

1. Place fish in large saucepan and cover with milk. Bring to a boiling stage, reduce heat to simmer and continue cooking till fish flakes easily (about 5-7 minutes). Do not overcook.
2. Carefully drain off the milk and discard. Transfer fish fillets to a baking dish and arrange in a single layer, taking care not to break the fillets apart. Arrange cooked asparagus in a lattice pattern over the fish.
3. Wipe the saucepan used for poaching with a paper towel and return pan to the stove. Add milk, heavy cream and lemon juice. Stir to combine, simmer till a white sauce of med thickness has formed and remove from heat.
4. Beat egg yolks into the white sauce 1 at a time. Taste sauce, add seasoning salt as desired and pour sauce over the fish and asparagus.
5. Put baking dish under a broiler for 2-3 minutes or till the top is golden brown and bubbling. Serve immediately.
6. Note: If fresh or frozen asparagus is being used, I recommend adding seasoning salt to taste as mentioned in Step #4. Using canned asparagus, however, it will probably not be needed due to the salt content in canned asparagus.

cod fish, stalks, milk, heavy cream, lemon juice, egg yolks

Taken from www.food.com/recipe/prinsefisk-prince-fish-168296 (may not work)