Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Glyptocephalus Cynoglossus)

sole

ASPARAGUS SOLE ROLLS

INGREDIENTS:

  • 1 pound asparagus (1/2 in. thick)
  • 1 1/2 pounds boned sole fillets
    (4 to 12, about 1/4 in. thick and 2 to 3 in. wide
    cut wide pieces in half lengthwise; see notes)
  • Wine sauce (recipe follows)
  • Salt and pepper

DIRECTIONS:

Preparation:
  1. Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain.
  2. Meanwhile, rinse sole and lay pieces 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-quart casserole. Cover tightly with foil.
  3. Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
  4. 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 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.


Yield: Makes 4 Servings

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