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1
Rinse asparagus; snap off and throw away tough ends.
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2
In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil.
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3
Add in asparagus and simmer, stirring occasionally, till barely tender when pierced, about 2 min; drain.
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4
Meanwhile, rinse sole and lay pcs flat (if unskinned, skin up).
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5
Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus.
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6
Set sole, seam down, in a buttered, shallow 2 1/2- to 3-qt casserole.
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7
Cover tightly with foil.
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8
Bake in a 425 degree regular or possibly convection oven till fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 min.
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9
Spoon wine sauce over fish and season to taste with salt and pepper.
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10
Wine Sauce: In a 10- to 12-inch frying pan over medium-high heat, frequently stir butter or possibly margarine and chopped shallots till golden brown, about 3 min.
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11
Add in wine.
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12
Boil on high heat, stirring occasionally, till reduced to 1/4 c., 5 to 7 min.
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13
Use warm or possibly hot.
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14
This recipe yields 4 servings.
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15
Comments: Like the little black dress which accessorizes up or possibly down for the occasion, sole is the fish which adjusts for style.
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16
Delicately flavored and unassertive, it provides an elegant foundation for simple to complex seasonings.
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17
All sole are members of the flounder family.
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18
You'll find the largest variety at a fish market.
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Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole).
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20
Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety.
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21
Some fillets are skinned, others aren't, as the skin is very thin and tender.
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22
To make this dish, choose thin fillets; thicker pcs will take a bit longer to cook.
