Sole With Shrimp Pate In Champagne Recipe
Ingredients
| Fresh asparagus | 1 Pound (Spears Only, 2-Inch Pieces) | |
| Fish stock | 1⁄2 Cup (8 tbs) | |
| Fillets | 8 (About 3 Pounds) | |
| Cooked shelled shrimp | 2 Cup (32 tbs) | |
| Neufchatel cheese | 2 Ounce | |
| Anchovy paste | 2 Teaspoon | |
| Champagne/Fish stock | 1 Cup (16 tbs) | |
| Mock hollandaise sauce | 1 Cup (16 tbs) | |
| Lemon wedges | 3 |
Directions
Simmer asparagus spears in 1 inch of stock 4 minutes; drain.
Set aside.
Lay fillets on a flat surface.
Puree shrimp with cheese and anchovy paste in a food processor or blender.
Spoon shrimp mixture in center of fillets.
Arrange asparagus on shrimp mixture in center of fillets so spears are visible on sides; roll fillets and place seam side down in a large skillet.
Pour champagne into skillet; simmer covered until fish is tender and flakes with a fork (about 5 minutes).
Remove fish carefully with a slotted spoon to serving platter.
Spoon hollandaise sauce over fillets; garnish with lemon wedges.
Set aside.
Lay fillets on a flat surface.
Puree shrimp with cheese and anchovy paste in a food processor or blender.
Spoon shrimp mixture in center of fillets.
Arrange asparagus on shrimp mixture in center of fillets so spears are visible on sides; roll fillets and place seam side down in a large skillet.
Pour champagne into skillet; simmer covered until fish is tender and flakes with a fork (about 5 minutes).
Remove fish carefully with a slotted spoon to serving platter.
Spoon hollandaise sauce over fillets; garnish with lemon wedges.
Chef
