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Asparagus recipe: Sole rolls with Asparagus in saffron sauce
Ingredients for 4 servings:
4 large.
Sole fillets 1 / 2 lemon juice salt
black pepper 12 basil leaves
Fine 10 Green asparagus
1 dl 1 dl white
Fischfond
75 ml cream
1 book
saffron 50 g butter
RECIPE BY ONE OF
Anne-Marie Wild Iron Covers by Rene Gagne
Preparation: Sole fillets with the lemon juice and
on both sides with salt and pepper . Each fillet on the shiny side of the
length with three basil leaves and roll show.
With a sharp knife to halve that two roles arise.
Prepare asparagus. In salt water or steam cook crisp.
Same time white and Fischfond in a wide Phäne three to four minutes
open boil. The fish rolls in South
covered a small fire about five minutes to pull even. Published
lifting and keep warm.
The fish well to boil down to half. Cream and saffron powder
attach. Short boil. Then the butter in flakes
to cut into the sauce and leave. After liking
some saffron threads and add the sauce with salt and pepper.
Asparagus lengthwise in half and once facherartig
on preheated plates. Two rolls
this sole and umgiessen with sauce.
An honest fit dry rice or boiled potatoes.
Rubrik: Fish
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