Sole FISH roll with asparagus and prawns
Ingredients to choose
for 4 people
-
sole fillets
600 gr
-
citrus pesto
100 gr
-
prawns
400 gr
-
mascarpone cheese
150 gr
-
asparagus sauce
150 gr
-
carrot, celery, onion
1 of each
-
white wine
100 ml
-
butter
30 gr
-
Salt
Just enough
How to prepare it
75 min
- Clean the prawns by removing the dorsal intestine; set aside the scraps and heads.
- Toast the shells and heads in butter, add the celery, carrot and onion, then deglaze with white wine.
- Cover with water and ice, cook for 40 minutes, filter and reduce the liquid by two-thirds, adding the citrus pesto to obtain the bisque.
- Mix the asparagus sauce with the mascarpone for the filling.
- Score the sole fillets, season them with salt and pepper and spread the stuffing and whole prawns on top.
- Wrap the sole in cling film and aluminum foil; steam cook in a little water for 20 minutes.
- Remove the roll from the wrapping, slice it and serve with the hot bisque.
