Lemon Sole with White Wine and Asparagus Sauce recipe
ingredients
1 bundle of asparagus
250 ml white wine sauce
25 g butter
1 tbsp vegetable oil
4 fillets lemon sole, skinned and sliced in half lengthways
salt and freshly ground black pepper
250 ml white wine sauce
25 g butter
1 tbsp vegetable oil
4 fillets lemon sole, skinned and sliced in half lengthways
salt and freshly ground black pepper
method
1. Cut the asparagus in half so you are just left with the spears.
2. Chop the ends finely and cook for 3 - 4 minutes in boiling salted water.
3. Drain. Pour the sauce into a saucepan and bring to the boil, add the asparagus trimmings and transfer to a liquidiser.
4. Blend until smooth.
5. Cook the remaining asparagus in boiling salted water.
6. Heat the butter and oil in a frying pan, season the fish fillets and cook over a medium-high heat for 2 minutes on each side or until cooked through.
7. Drain the asparagus and serve with the fish and asparagus sauce.
2. Chop the ends finely and cook for 3 - 4 minutes in boiling salted water.
3. Drain. Pour the sauce into a saucepan and bring to the boil, add the asparagus trimmings and transfer to a liquidiser.
4. Blend until smooth.
5. Cook the remaining asparagus in boiling salted water.
6. Heat the butter and oil in a frying pan, season the fish fillets and cook over a medium-high heat for 2 minutes on each side or until cooked through.
7. Drain the asparagus and serve with the fish and asparagus sauce.
serving amount
serves: 4
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