How to make
Put the cleaned fish in a small amount of boiling salted water and boil for 10 minutes. Remove the skin, place the fish in a heatproof container, arrange the boiled (or sterilized) and chopped asparagus around it.
Pour on the béchamel sauce, made from a buttery roux, boiled with milk and salt, to which you've added the egg yolks, cream, grated feta cheese and black pepper.
Sprinkle with the breadcrumbs, braised in butter, and bake for about 15 minutes.
