Steamed Sole with Asparagus and Orange Vinaigrette on Mesclun Salad
Ingredients
Bunch Asparagus
Sole fillet
For the Vinaigrette
150 ml orange juice 2 tbsp red wine vinegar
1 tsp Dijon mustard 1 tsp honey
70 ml olive oil seasoning to taste
Sole fillet
For the Vinaigrette
150 ml orange juice 2 tbsp red wine vinegar
1 tsp Dijon mustard 1 tsp honey
70 ml olive oil seasoning to taste
Method
Plunge asparagus into boiling water for 3 minutes till just cooked, then into ice water to cool. Drain well.
Lay the sole fillet presentation side down, season, lay in asparagus tips and roll up securing with a toothpick.
Steam for 3 minutes till cooked. Serve with an orange vinaigrette on lettuce.
For the Vinaigrette
Combine all ingredients in a sealed container, shake well, check the taste and serve over the salad.
Lay the sole fillet presentation side down, season, lay in asparagus tips and roll up securing with a toothpick.
Steam for 3 minutes till cooked. Serve with an orange vinaigrette on lettuce.
For the Vinaigrette
Combine all ingredients in a sealed container, shake well, check the taste and serve over the salad.
Comments
Asparagus is a member of the Lily family.Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
Under ideal conditions, an asparagus spear can grow 10” in a 24 hour period.
Each crown will send spears up for about 6 – 7 weeks during the spring and early summer.
After harvesting is done, the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
An asparagus planting us usually not harvested for the first 3 years after the crown are planted allowing the crown to develop a strong fibrous root system.
A well cared for asparagus planting will generally produce for about 15 years without being replanted.
Asparagus has no fat, contains no cholesterol and is low in sodium.