Sole Embassy
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Microwave oven: 700 watts
Preparation time: 12 minutes
Cooking time: 7 minutes
Waiting time: 3 minutes
Here is a spring super-specialty in England, as asparagus and Dover sole are at their best.
Serve along with parslied-butter fine noodles.
Servings: 2
IngredientsPreparation
  • 1 pound [454 g] fresh asparagus
  • 1/4 cup [60 mL] water
  • Pinch of sugar
  • Grated rind of 1/2 a lemon
  • 1 pound [454 g] sole fillets
  • 3 tablespoons [45 g] butter
  • 2 tablespoons [30 mL] lemon juice
  • 2 green onions, minced
  • 1 teaspoon [5 mL] Dijon mustard
  • Salt and pepper, to taste
  • Clean and cut asparagus into 3-inch [7.6-cm] long tips.
  • Transfer asparagus tips into a microwave-safe dish; pour in water and sprinkle with sugar.
  • Cover dish; microwave for 5 minutes on 'MAXIMUM'; drain.
  • Salt, pepper and mix in grated lemon rind.
  • Evenly arrange asparagus tips over each sole fillet.
  • Roll each fillet; secure rolls with toothpicks or a light string.
  • Arrange fish rolls side-by-side into a well buttured oven-safe dish; set aside.
  • In a small bowl, melt butter for 1 minute, on 'MAXIMUM'.
  • Mix in lemon juice, minced green onions and Dijon mustard; microwave on 'HIGH' for 40 seconds.
  • Pour mixture all over reserved fish rolls.
  • Cover dish with waxed paper or a lid.
  • Microwave for 6 minutes, on 'MEDIUM-MAXIMUM'.
  • Leave to rest for 3 minutes, before serving.