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Emile Henry's Fish Dish


  • 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


  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. 
Product Used: Flame Braiser
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