Sole With Oyster Mushrooms And Asparagus Recipe - Cooking Index
Sole With Oyster Mushrooms And Asparagus Recipe - Cooking Index
This is a bit sophisticated — the kind of thing you might want to serve on an anniversary, or to make for a new girlfriend. It isn't the kind of thing you'd be likely to put on the table for a ten-year-old (though that of course depends entirely on the ten-year-old). It goes well with romantic music, good white wine (very cold), and low lights.
Type: Fish, Vegetables| 24 | Thin asparagus spears | |
| 8 tablespoons | 120ml | Unsalted butter |
| 12 oz | 340g | Fresh oyster mushrooms - sliced |
| 3/4 cup | 46g / 1.6oz | Chopped seeded peeled tomatoes |
| = (abt 2 large tomatoes) | ||
| 1 1/2 tablespoons | 22ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 8 | Sole fillets - each folded in half | |
| 2 tablespoons | 30ml | Chopped fresh Italian parsley |
Cut 2 inch tips from the asparagus spears and cook in boiling salted water until crisp-tender, or about three minutes. Drain. Place the tips in a bowl filled with ice water to cool. Drain and set aside.
Melt the butter in a large skillet over medium heat. Add the mushrooms, cover, and cook until tender, stirring occasionally. This should take about ten minutes. Add the asparagus tips, 3 tablespoons of butter, and the tomatoes to the mushrooms. Stir until the butter melts and the vegetables are heated through, about 2 minutes. Stir in the lemon juice. Season with salt and pepper.
Melt the remaining 2 tablespoons of butter in another large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add the fish fillets to the skillet and cook until opaque in the center, about 2 minutes on each side.
Place the fillets in the center of each of four warmed plates. Top with the mushrooms and asparagus mixture and serve immediately.
This recipe yields 4 servings.
Source:
Earthy Delights at http://earthy.com
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