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Asparagus Sole Roll Ups
Source: dLife

A sophisticated meal made with sole and asparagus in a white wine sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 296.7
Total Carbs 6.9 g
Dietary Fiber 2.5 g
Sugars 3.0 g
Total Fat 8.0 g
Saturated Fat 4.1 g
Unsaturated Fat 0.8 g
Potassium 1057.3 mg
Protein 39.0 g
Sodium 187.1 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Aspargus Sole Roll Ups
1 lb  Asparagus, fresh
0 1/2 cup  tap water
1 1/2 lb  sole fillet
1 each  cooking spray
1 pinch  salt
1 pinch  black pepper

Wine Sauce
2 tbsp  unsalted butter
2 tbsp  shallots, chopped
0 3/4 cup  white wine
  1. Preheat oven to 425 degrees F.
  2. Remove ends of asparagus. Wash. Drain.
  3. In large frying pan, over medium-low, bring 1/2" water to boil . Add asparagus and simmer 2 minutes, or until barely fork tender. Drain well.
  4. Rinse sole under cool water; lay flat, skin side up on paper towel.
  5. Lightly coat casserole dish with cooking spray.
  6. Place 1 - 2 asparagus spears across narrow section of sole, leaving some protruding from the fish.
  7. Wrap fillet around asparagus.
  8. Position each fillet roll up in dish, seam side down.
  9. Cover with foil, bake 12 - 16 minutes, until fish is opaque, but still moist. Remove from oven.
  10. Season to taste with salt and pepper. Ladle wine sauce on top of roll ups, or serve on the side.
Wine Sauce
  1. In medium skillet, over medium heat, combine butter and shallots. Cook until shallots are golden brown, about 3 minutes.
  2. Increase temperature to high. Add wine, bring to boil, stirring until mixture is reduced 1/4 cup, about 6 minutes.

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