Sole fillets rolled with asparagus
15
15
4
No
Ingredients
- 24 asparagus
- 8 Sole fillets
- 60 ml (1/4 cup) of grated Parmesan cheese
- 1/2 container of 275 gr of Mascarpone
- 45 ml (3 tablespoons) of dried tomatoes pesto
- 80 ml (1/3 cup) of milk
Preparation
Side-by-side mode
- Preheat oven at 375°F (190°C).
- Blanch asparagus in salted boiling water for 2 to 3 minutes. Cool down under cold water and drain.
- Lay three asparagus over each sole fillets. Salt and pepper. Roll sole fillets around asparagus. Lay on a baking sheet covered with parchment paper. Spread with parmesan. Oven bake 15 to 20 minutes.
- Meanwhile, prepare sauce by heating mascarpone with milk, pesto, and if desired lemon zest. Salt and pepper. Simmer at low heat for 2 to 3 minutes. Serve with fish.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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