Temperature: No temperature° F

Ingredients

Instructions

Recipe for 4 servings
Leaf the chicory and strip the asparagus. Take the stalks off the mange-tout and dice the shallot. Divide the dill into tiny bunches.
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.
Add the lime juice, white wine, warm water and creme, but don't season yet.
Cover the dish with plastic cling-film.
Put the dish in the microwave on maximum power for 5 min, preferably on a revolving tray.
After the cooking time, let the dish stand for 3 min.
Take off the cling-film.
Add salt and pepper to taste, and serve straight away, accompanied by plainly cooked cauliflower and broccoli.