Sole-Wrapped Asparagus with Tangerine Beurre Blanc

Name: Sole-Wrapped Asparagus with Tangerine Beurre Blanc
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus; 4 servings cayenne; 567 grams skinless gray sole or flounder fillets; 1 teaspoons fresh lemon juice; 0 teaspoons salt; 1 Tbsp finely chopped shallot; 4 inches (2- by fresh tangerine zest; 118 milliliters fresh tangerine juice; 118 milliliters stick cold unsalted butter, cut into tablespoon pieces; 118 milliliters water

Sole-Wrapped Asparagus with Tangerine Beurre Blanc might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 347 calories, 21g of protein, and 26g of fat per serving. A mixture of flounder fillets, asparagus, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 35 minutes. If you like this recipe, you might also like recipes such as Asparagus Wrapped in Prosciutto with Beurre Blanc, Poached Sole With Blood Orange Beurre Blanc, and Petrale Sole With Meyer Lemon Beurre Blanc.

Instructions

Put oven rack in middle position and preheat oven to 450°F.

Equipment you will use

Oven

Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.

Ingredients you will need

Shallot

Butter

Equipment you will use

Roasting Pan

Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.

Ingredients you will need

Asparagus

Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish Fillets

Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus.

Ingredients you will need

Asparagus

Fish

Wrap

Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.

Ingredients you will need

Salt And Pepper

Asparagus

Butter

Water

Fish

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly.

Ingredients you will need

Tangerine Juice

Shallot

Butter

Equipment you will use

Whisk

Sauce Pan

Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture.

Ingredients you will need

Butter

Equipment you will use

Whisk

Frying Pan

Remove from heat and stir in salt, cayenne, and lemon juice.

Ingredients you will need

Lemon Juice

Ground Cayenne Pepper

Salt

Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.

Ingredients you will need

Beurre Blanc

Fish

Equipment you will use

Frying Pan

Spatula

Whisk

Aluminum Foil

Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

Ingredients you will need

Sauce

Fish

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

454grams

asparagus 4servings

cayenne 567grams

skinless gray sole or flounder fillets 1teaspoons

fresh lemon juice 0teaspoons

salt 1Tbsp

finely chopped shallot 4inches

(2- by fresh tangerine zest 118milliliters

fresh tangerine juice 118milliliters

stick cold unsalted butter, cut into tablespoon pieces 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.