Prince Fish

1 1/4 lb. cod fillets

1 tsp. salt

1 C. boiling water

1 C. milk

6 large shrimp, peeled and cooked

12 asparagus stalks

Sauce:

2 T. butter

3 T. flour

1 1/4 C. chicken broth

1 C. heavy cream

4 T. sherry, white wine or white grape juice

Salt and white pepper

 

Preheat oven to 350-degrees. Cut fillets into 3-inch pieces. Put them into a 9×13-inch baking dish, sprinkle with salt. Melt butter in a skillet, whisk in flour. Stirring, add stock and cream. Simmer sauce uncovered until slightly thickened. Add sherry, salt and pepper to taste. Arrange the poached fish on a warm platter. Place three shrimp on both ends, arrange asparagus between fish pieces and lengthwise on platter. Drizzle sauce over fish. Serve remaining sauce and asparagus on the side.