Filet of sole roulettes with green
asparagus and curry-lime butter
(Recipe for persons)
Ingredients:
→ 400 gr. green asparagus (thin stalks)
or Thai asparagus
→ 1 organic orange
→ 4 filets of sole, approx. 80 gr. each
→ 250 ml fish stock
→ 200 ml white wine
→ salt, pepper
→ ½ red chilli pepper
→ 3 organic limes
→ 1 Tbs. curry powder
→ 2 Tbs. lime oil or virgin olive oil
→ 75 gr. cold butter
→ sugar
In addition:
→ wooden skewers
→ butter for the steaming insert
Nutritional values per serving:
Calories: kcal
Protein: . gr.
Carbohydrate: . gr.
Fat: . gr.
Preparation:
To prepare the filet of sole roulettes,
rinse the asparagus, snap off the
lower ends and put into the steaming
insert. Pour ml of water into the
roaster and bring it to a boil. Put in
the steaming insert with the aspara-
gus, close the lid, put in the thermom-
eter and cook the asparagus at °C
for minutes. Remove, refresh with
cold water and halve lengthwise.
Using the zester, cut the orange peel
into fine strips. Cut the orange into
slices and halve each. Rinse off the
filets of sole with cold water, pat dry
and halve diagonally. Put several
ecompact round – recipes
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