Fish stew with shallot and green asparagus

Fish stew with shallot and green asparagus
Why shallots : Shallots add flavour and body to this dish.
Category : Fish
Type of dish : Potatoes, Vegetables, Oven dish, Fish or shellfish
Number of servings : 4
Cooking time : 35 minutes (+ 50 minutes baking time)
Ingredients : Fish stew ingredients:
4 prawns with the head on (size 16/20)
4 portions of salmon of 50 g each
4 portions of dorade fillet of 50 g each
3 shallots (75 g), in half rings
2 cloves of garlic, finely chopped
1 fennel bulb
12 green asparagus
12 (new) potatoes
½ dl olive oil extra virgin
Salt and pepper
Baking paper
Oven dish  

Fish sauce ingredients:
1 dl white wine
½ dl Noilly Prat
2½ dl fish stock
2 pepper corns
2 cloves of garlic, finely chopped
3 shallots (75 g), in rings
1 bay leaf
2 g fresh thyme leaves, finely chopped
2 g rosemary leaves, finely chopped
2 dl cream, unsweetened

Lemon crust ingredients:
½ clove garlic, finely chopped
1 lemon
10 g parsley, roughly chopped
50 g breadcrumbs
20 g Parmesan cheese
Salt and pepper
Preparation : Preparation fish sauce:
Briefly sauté the garlic, shallot, thyme and rosemary in the olive oil. Ad the wine, Noilly Prat, fish stock, pepper corns and bay leaf and bring to the boil. Let the sauce reduce to 1½ dl, add the cream and cook on low flame for another 10 minutes. Sieve the sauce and place to one side.

Preparation lemon crust:
Wash the lemon and finely peel the skin using, for example, a parer. Finely blend all the ingredients in the blender, season with salt and pepper and place to one side.
How to prepare : Preparation fish stew:
Pre-heat the oven to 180°C. Halve the fennel and slice both halves into 6 pieces. Rinse and halve the potatoes. Season the fennel and potatoes with salt and pepper and sprinkle with olive oil. Place them on an oven tray covered with baking paper and roast in the oven at 180 °C in about 30-40 minutes. Meanwhile, blanch the asparagus in boiling water with salt until al dente and cool down in iced water. Season the fish with salt and pepper and place in a well buttered oven dish together with the vegetables and the fish sauce. Sprinkle with the lemon crust and place the dish for 8 minutes in the oven at 170 °C until the crust turns golden brown.
Use with :
Tips : • Don't leave the fish for too long in the oven otherwise it will dry out.