The sole turbans with asparagus and creamy sauce are a delicate and refined fish main course, perfect to serve when you want something elegant but at the same time simple.
Making the little rolls with the sole fillets — which I thought would be the hardest part — is actually a breeze because they are placed in a muffin tin, so they join during baking; the only problem is keeping the asparagus upright, which, even when not overcooked, have a mind of their own!
The little sauce that dresses this fish main course is very easy and the dish is truly delicious!
I placed under the sole turban a fan of boiled potato slices mainly for photographic reasons (even though I’m not very good at it) rather than as a real side dish — but it’s not a bad idea, right?
Sole, with its delicate flavor, pairs wonderfully with seasonal asparagus and the creamy sauce that makes the dish even more tasty. A light but spectacular recipe, ideal also for a special dinner.
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I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Here are other main courses made with fish fillets such as:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SOLE TURBANS WITH ASPARAGUS AND SAUCE
- 7 oz asparagus
- 1 cup heavy cream (liquid, not whipped)
- 8 fillets sole fillets (can be frozen)
- 1 1/2 tbsp butter
- 1/2 lemon
- 2 1/2 tsp capers
- to taste chives
- to taste salt
- to taste pepper
Tools RECIPE SOLE TURBANS WITH ASPARAGUS AND SAUCE
- Muffin molds
- Mini pans
- Spatulas
- Kitchen shears
- Asparagus pot
FOR THE PREPARATION OF THE RECIPE SOLE TURBANS WITH ASPARAGUS AND SAUCE
Very good!
I started by preparing the sole fillets, sprinkling them with a pinch of salt and a splash of oil, and placing them inside the muffin molds two at a time, rolling them in the same direction without the skin so they take the shape of turbans.
Once the sole fillets are arranged, I bake them in a preheated oven at 338°F for about 15 minutes, no more.
While the fish fillets are in the oven, I boil the green asparagus for 5–6 minutes (trimmed with a knife) in salted boiling water.
I also prepare the sauce (because we are multitasking) by heating the heavy cream (not whipped) in a small pan with the touch of butter, and seasoning with salt and pepper.
I let it thicken for a few minutes, then I add the washed and chopped capers, the chives cleaned and snipped with scissors, and the juice of half a firm, juicy lemon.
After adding the ingredients to the cream, I keep it on medium heat for about 10 seconds and then turn off the heat.
We’re ready… I TAKE each turban with the fish, place it on the serving plate, insert a few asparagus into the hole that has formed, and drizzle everything with the very creamy sauce.
You can enrich the sole turbans with asparagus and sauce with a sprinkle of finely chopped fresh parsley….
Enjoy your meal!
AnnalisaIF YOU LOVE ASPARAGUS HERE IS A COLLECTION OF RECIPES:
READ HERE → https://blog.giallozafferano.it/asilannablu/raccolta-ricette-asparagi/
SOURCE Facile con gusto March 2024
