Asparagus Sole Rolls Recipe
- 1 lb asparagus - (1/2" thick)
- 1 1/2 lb boned sole fillets - (4 to 12) (abt 1/4" thk and 2" to 3" wide, cut wide pcs in half lengthwise) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. chopped shallots
- 3/4 c. dry white wine
- Rinse asparagus; snap off and throw away tough ends.
- In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil.
- Add in asparagus and simmer, stirring occasionally, till barely tender when pierced, about 2 min; drain.
- Meanwhile, rinse sole and lay pcs flat (if unskinned, skin up).
- Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus.
- Set sole, seam down, in a buttered, shallow 2 1/2- to 3-qt casserole.
- Cover tightly with foil.
- Bake in a 425 degree regular or possibly convection oven till fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 min.
- Spoon wine sauce over fish and season to taste with salt and pepper.
- Wine Sauce: In a 10- to 12-inch frying pan over medium-high heat, frequently stir butter or possibly margarine and chopped shallots till golden brown, about 3 min.
- Add in wine.
- Boil on high heat, stirring occasionally, till reduced to 1/4 c., 5 to 7 min.
- Use warm or possibly hot.
- This recipe yields 4 servings.
- Comments: Like the little black dress which accessorizes up or possibly down for the occasion, sole is the fish which adjusts for style.
- Delicately flavored and unassertive, it provides an elegant foundation for simple to complex seasonings.
- All sole are members of the flounder family.
- You'll find the largest variety at a fish market.
- Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole).
- Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety.
- Some fillets are skinned, others aren't, as the skin is very thin and tender.
- To make this dish, choose thin fillets; thicker pcs will take a bit longer to cook.
wide, butter, shallots, white wine
Taken from cookeatshare.com/recipes/asparagus-sole-rolls-71031 (may not work)