Fillets Of Sole With Avocado Cream
|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)|
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
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.