Stuffed Fish Rolls With Asparagus Hollandaise Sauce

• 8 thin white fish fillets (I use sole)
• 250 g baby asparagus, chopped
• 10 slices bacon, rashers chopped
• 1 1/2 cups of grated gruyere
• 20 g butter
• Sauce Ingredients
• 2 tablespoons white wine
• 1 tablespoon lemon juice
• 250 g asparagus, chopped
• 125 g melted butter
• 4 egg yolks
• 1 pinch cayenne

1. Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
2. Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
3. Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
4. For the Sauce.
5. Boil or microwave asparagus until tender.
6. Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
7. Slowly pour in hot butter, blend until thickened.
8. Add hot asparagus and blend until smooth, serve immediately.
9. Hollandaise should be served warm not hot.
10. To serve place two fish rolls per plate top with sauce.

baby asparagus, bacon, gruyere, butter, ingredients, white wine, lemon juice, butter, egg yolks, cayenne

Taken from www.food.com/recipe/stuffed-fish-rolls-with-asparagus-hollandaise-sauce-255804 (may not work)