Sole With Shrimp Pate In Champagne
|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)|
Simmer asparagus spears in 1 inch of stock 4 minutes; drain.
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.