Fish Fillets With Lemon Turmeric Sauce

• 4 fish fillets (turbot, sole, flounder or red snapper)
• 16 asparagus spears
• 2 shallots
• 2 tablespoons unsalted butter
• 3/4 to 1 cup heavy cream
• 1 teaspoon turmeric
• Juice 1/2 lemon
• Coarse salt and freshly ground white pepper to taste
• 2 tablespoons blanched chopped lemon rind

1. Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
2. Steam the asparagus.
3. While it is cooking, soften the shallots in the butter.
4. Saute the fillets a few at a time, so that they are barely cooked.
5. Do not break when you remove them with a slotted spoon.
6. Keep warm in a very low oven.
7. Drain the asparagus spears and keep warm.
8. Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets.
9. Bring to a boil.
10. Add any juices that have collected under the fish fillets.
11. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel.
12. Arrange the fillets on individual plates.
13. Pour the sauce on top, garnish with asparagus and serve.

fish, shallots, unsalted butter, heavy cream, turmeric, lemon, salt, blanched chopped

Taken from cooking.nytimes.com/recipes/9920 (may not work)