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Fillets Of Sole With Avocado Cream Recipe
|Sole fillets/Flounder||4 Large|
|Ripe avocado||1 Large|
|Sour cream||1⁄3 Cup (5.33 tbs) (CrÃ¨me Fraiche)|
|Fresh lemon juice||4 Tablespoon|
|Tabasco sauce||1 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Roe||3 1⁄2 Ounce (Red Lumpfish)|
Serving size: Complete recipe
Calories 1886 Calories from Fat 1102
% Daily Value*
Total Fat 127 g195.2%
Saturated Fat 37.3 g186.6%
Trans Fat 0 g
Cholesterol 781.2 mg
Sodium 2679.8 mg111.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 27.8 g111.2%
Sugars 25.3 g
Protein 117 g233.1%
Vitamin A 77.9% Vitamin C 183.9%
Calcium 36.2% Iron 28.3%
*Based on a 2000 Calorie diet
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.