I saw a picture and, being the goofy person I am, decided I had to try making these sole fish turbans with asparagus and sauce and I am quite satisfied!
Making the rolls with the sole fillets, which I thought would be the hardest part, is a breeze because they are placed in a muffin mold so they come together during cooking. The challenge is keeping the asparagus standing, which, even though I didn’t overcook them, have a mind of their own!
The sauce that dresses this fish main course is very easy to make and the dish is truly delicious!
I placed a fan of boiled potato slices under the sole fish turban more for photo needs (though I’m not good at it) than to make a real side dish, but it’s not a bad idea, is it?
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I opened a recipe channel open to all and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are other fish fillet main courses like:
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SOLE FISH TURBANS WITH ASPARAGUS AND SAUCE
- 7 oz asparagus
- 1 cup liquid fresh cream
- 8 fillets sole (frozen is also fine)
- 1.5 tbsps butter
- 1/2 lemon
- 2 tsps capers
- to taste chives
- to taste salt
- to taste pepper
Tools for SOLE FISH TURBANS WITH ASPARAGUS AND SAUCE
- Muffin Molds
- Small Pans
- Spatulas
- Scissors
- Asparagus Pot
FOR THE PREPARATION OF SOLE FISH TURBANS WITH ASPARAGUS AND SAUCE
very good!
I started by preparing the sole fillets, sprinkling them with a pinch of salt and a drizzle of oil, and placing them inside the muffin molds two at a time, turning them in the same direction without the skin, so they take on the turban shape.
Once the sole fillets are arranged in this way, I bake them in a preheated oven at 340°F for about 15 minutes, no more.
While the fish fillets are in the oven, I boil the green asparagus, trimmed with a knife, in salted boiling water for 5/6 minutes.
I also prepare the sauce (because we are multitasking) by heating the liquid fresh cream in a small pan with a touch of butter and seasoning with salt and pepper.
I let it thicken for a few minutes, then add the washed and chopped capers, the cleaned and scissor-cut chives, and the juice of half a ripe and juicy lemon.
After combining the ingredients with the cream, I keep them on moderate heat for 10 seconds, then turn off the heat.
Here we go…. I TAKE each fish turban and place it on the serving plate, insert some asparagus into the hole created, and drizzle everything with the creamy sauce.
I can enrich the sole fish turbans with asparagus and sauce with finely chopped fresh parsley….
Enjoy your meal!
AnnalisaIF YOU LOVE ASPARAGUS, HERE’S A COLLECTION OF RECIPES:
READ HERE → https://blog.giallozafferano.it/asilannablu/raccolta-ricette-asparagi/
SOURCE Easy with Taste March 2024
