Ingredients

  • 24 asparagus
  • 8 Sole fillets
  • 60 ml (1/4 cup) of grated Parmesan cheese
  • 1/2 container of 275 gr of Mascarpone
  • 45 ml (3 tablespoons) of dried tomatoes pesto
  • 80 ml (1/3 cup) of milk
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Preparation

  • Preheat oven at 190ºC (375ºF).
  • Blanch asparagus in salted boiling water for 2 to 3 minutes. Cool down under cold water and drain.
  • Lay three asparagus over each sole fillets. Salt and pepper. Roll sole fillets around asparagus. Lay on a baking sheet covered with parchment paper. Spread with parmesan. Oven bake 15 to 20 minutes.
  • Meanwhile, prepare sauce by heating mascarpone with milk, pesto, and if desired lemon zest. Salt and pepper. Simmer at low heat for 2 to 3 minutes. Serve with fish.

Chef's notes

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