Fillets Of Sole With Avocado Cream Recipe
I first tried Fillets Of Sole With Avocado Cream at my European neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . You will be ever grateful to the European people for sharing this addictive Fillets Of Sole With Avocado Cream recipe with the world!. Along with taste, Fillets Of Sole With Avocado Cream is a High Protein dish too. I will prepare this Fillets Of Sole With Avocado Cream as Appetizer for a get-together I am soon going to host. I am certain both of us will be in agreement that this Fillets Of Sole With Avocado Cream is truly delectable.
Ingredients
4 large fillets sole or flounder
Salt
Pepper
1 large ripe avocado pear
1/3 cup sour cream (creme frakhe)
4 tbsp fresh lemon juice
Tabasco sauce
2 tbsp chopped fresh dill
1 jar red lumpfish roe
Directions
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
Season with salt and pepper.
Roll up each fillet starting at the wide end, skin side outward.
Put the rolls in a circle in a dish, leaving the center empty.
Cover and microwave on HIGH for 4 minutes.
Peel, halve and stone the avocado and chop the flesh coarsely.
Puree in a food processor, adding the sour cream (creme f raiche), lemon juice, several dashes of Tabasco sauce, and salt and pepper to taste.
Puree until smooth.
Pour the puree into a bowl, add the chopped dill and stir well.
Heat in the microwave oven on HIGH for 2 minutes.
Spread the base of a serving dish with half the avocado cream and arrange the fish rolls on top.
Spoon a little avocado cream on top of each roll, Garnish each roll with 1 teaspoon of lumpfish roe and Serve with the rest of the avocado sauce.
Season with salt and pepper.
Roll up each fillet starting at the wide end, skin side outward.
Put the rolls in a circle in a dish, leaving the center empty.
Cover and microwave on HIGH for 4 minutes.
Peel, halve and stone the avocado and chop the flesh coarsely.
Puree in a food processor, adding the sour cream (creme f raiche), lemon juice, several dashes of Tabasco sauce, and salt and pepper to taste.
Puree until smooth.
Pour the puree into a bowl, add the chopped dill and stir well.
Heat in the microwave oven on HIGH for 2 minutes.
Spread the base of a serving dish with half the avocado cream and arrange the fish rolls on top.
Spoon a little avocado cream on top of each roll, Garnish each roll with 1 teaspoon of lumpfish roe and Serve with the rest of the avocado sauce.
