White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted
Preparation time: Approximately 15 min.
Cooking time: A total of approximately 30 min.
Should not be frozen
1/2 kg [1,1 lb] fish fillets
4 dl [0,8 pt] long-grain rice
6 dl [1,2 pt] broth
butter, salt, pepper
2 dl [0,4 pt] white wine
1 can (about 1/2 kg / 1,1 lb) asparagus
200-400 g [0,45-0,9 lb] cleaned shrimps
2 tablespoons flour
2 1/2 dl [0,5 pt] cream, 35%
 Put the rice in boiling salted broth, added 1 tablespoon of butter. Cook over low heat under a lid for 12 minutes. Turn off the heat and let the rice stand like this for at least 12 min., without lifting the lid.
 Sprinkle the fish fillets with salt and roll them up from the tail end. Place the rolls close together in a low, wide saucepan with 1 tablespoon of melted butter in the bottom. Squeeze the juice of 1/2 lemon over the fish, pour in the white wine and dilute with water until the fish is almost covered. Carefully simmer the fish under a lid, over low heat. Carefully pour out the fish broth.
 Warm asparagus in its own broth (from the can). Melt butter, add flour and saute without browning. Dilute with fish and asparagus broth until you have a thick sauce and simmer a few minutes while stirring. Add the whipped cream and shrimps and season with lemon juice, salt and pepper.
 Gently lift out the rice with a fork and place it onto a warm serving plate. put the fish and asparagus on top of the rice and cover with the shrimp sauce.
Serve warm, with little Basket of Bread or toasted slices of white bread.