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Fresh Green Asparagus on Smoked Fish Fillets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.3004
Energy (kCal)785.6635
Carbohydrates (g)13.9153
Total fats (g)45.874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through. | 2. Peel any tough skin off the ends of the asparagus, and cut off hard ends. | 3. Neatly cut off the tips, about 1 1/2 inches long. | 4. Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar. | 5. Cook the stalks until very tender (test for doneness). Keep the water on the stove. | 6. Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth. | 7. Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold. | 8. Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep. | 9. Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates. | 10. Sprinkle with nutmeg, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 20 -24 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    butter 3 1/4 1/4 277.875 12.7676 8.6824 23.4
    trout 12 ounces smoked 503.2 0.0 70.618 22.474
    nutmeg ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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