Lemon Sole Rolls With Asparagus

Yes, this is a recipe. If you want to eat something nice and unusual, or even impress a partner, why don't try it?


Ingredients (2 people, main course):

- 4 skinless lemon sole fillets
- 20-24 thin asparagus heads
- White wine
- Olive oil (extra virgin recommended)
- Lemon or lemon juice
- 1-2 garlic cloves, chopped
- Salt, pepper, parsley

In a pan, bring a little water to the boil, add the asparagus heads, boil for 2-3 minutes, drain and set aside. Pre-heat the oven to 180 C.

Place the lemon sole fillets on a chopboard, sprinkle with salt, pepper, olive oil, white wine and lemon juice. Put 5-6 asparagus heads on each fillet, add 1/4 of the garlic and a little parsley then roll the fillet up around the vegetables. In a deep-sided baking tray, pour around 4 tbsp of wine and 4 of oil, then whip with a fork: a creamy emulsion should form.
Place the rolls in the tray, turn them around to cover them with the emulsion, and bake for 20-25 minutes in the middle of the oven.

Allow to stand for a few minutes, then serve covered with the wine sauce that will have formed in the tray. A crispy white wine (eventually the same used for cooking) is suggested with this dish.