Emile Henry's Fish Dish

INGREDIENTS

• 1/2 lb. filleted haddock
• 1/2 lb. filleted cod
• 1/2 lb. filleted salmon or sea trout
• 1 chicory
• 8 green asparagus
• 3.5 oz. mange-tout
• 1 shallot
• 1 small bunch dill
• 1 lime, squeezed
• 1 tablespoon dry white wine
• 2 tablespoons warm water
• 2 tablespoons crème fraiche
• salt
• white pepper

Temperature: ° F

INSTRUCTIONS

1. Leaf the chicory and strip the asparagus. Take the stalks off the mange-tout and dice the shallot. Divide the dill into tiny bunches. 
   
   
2. Place all of the ingredients in a square Emile Henry dish: the haddock, cod and salmon fillets, chicory leaves, asparagus, mange-tout, shallot and dill. 
   
   
3. Add the lime juice, white wine, warm water and crème, but don't season yet. Cover the dish with plastic cling-film. 
   
   
4. Put the dish in the microwave on maximum power for 5 min, preferably on a revolving tray. 
   
   
5. After the cooking time, let the dish stand for 3 min. 
   
   
6. Take off the cling-film. Add salt and pepper to taste, and serve straight away, accompanied by plainly cooked cauliflower and broccoli.