Haddok Smoked With Asparagus + Accompaniment

Haddok Smoked With Asparagus + Accompaniment
Ingredients:
1 Haddock whole smoked or fresh, cut into cubes
Sauce:
1 can of sour cream with whey
1 glass of cream cheese
2 tablespoons grated Parmesan cheese
2 tablespoons (soup) of capers
G u a n ions:
1 large glass of pickled asparagus,
Drained Washed to remove the preservative
1 tablespoon butter
2 tablespoons (grated) grated onion, washed and squeezed
Other Ingredients:
1 large mushroom glass pickled, drained, washed and chopped
2 cups cooked (tea) rice
1 cup chopped parsley
How to prepare the rice:
In a bowl combine in the cooked and hot rice with the chopped parsley, place in a form with hole in the center, tighten well.
Then unmold the rice on a platter and around put the mushrooms passed through the butter and in the center sprigs of parsley and cherry tomatoes.
Pass the whole asparagus for butter.
On a platter place the fish fingers with the sauce and round the asparagus pasted in the butter.
How to prepare The fish:
Wash the fish well, cut into medium posies, make the salt, put some white wine.
In a rectangular shape distribute the pies, pour over the cream, take to the oven medium 180 º C for 10 minutes.
Remove the fish from the oven, add on top the curd, sprinkle with grated Parmesan cheese.
Return to the oven for another 10 minutes.
Serving Mode:
In a serving dish, place the fish fillets with the sauce and the asparagus in the butter.
Note:
You can substitute haddok for another smoked fish, or precooked cod,