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Sole With Shrimp Pate In Champagne

Global.Potpourri's picture
  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)
  Lemon wedges 3

Simmer asparagus spears in 1 inch of stock 4 minutes; drain.
Set aside.
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.

Recipe Summary

Main Dish

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