Sole Fillets with Asparagus and Cheats' Béarnaise

Steamed sole fillets rolled with blanched vegetables, served with a quick handmade tarragon-infused butter and egg yolk béarnaise sauce.

Healthy Fish Seafood High Protein Gluten Free Low Carb

Estimated Nutrition

Calories

984.2

kcal / serving

1968.4 kcal total

Carbs

9.1g

per serving

18.2 g total

Fat

91.1g

per serving

182.2 g total

Protein

31.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg Yolks

free-range

200

Butter

melted

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground, for seasoning

tbsp

Tarragon

fresh, chopped

Seafood

piece

Sole

fillets, cut in half

Vegetables

piece

Carrot

finely sliced

piece

Red Pepper

seeds removed, finely sliced

spears

Asparagus

finely sliced

Method

Season the sole fillets with salt and pepper on a clean board.

Blanch the carrot, pepper, and asparagus in boiling water for 2 minutes and drain.

Place vegetables on one end of each fillet, roll them up, and secure with a cocktail stick.

Apply lemon juice and steam the fish rolls for 6 minutes until cooked through.

Blend egg yolks in a food processor for one minute.

Slowly pour vinegar and then melted butter into the processor while it is running.

Mix in the tarragon and season the sauce with salt and pepper.

Serve the sole rolls with a dollop of sauce on each plate.