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Ингредиенты
- 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
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 51 | 50% |
| Total Fat 5.84g | 7% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 45mg | 2% |
| Potassium 182mg | 5% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.48g | 1% |
| Protein 1.52g | 2% |
