A more wonderful asparagus recipe:
The fresh sole is filleted, then the 8 fillets are seasoned and rolled up.
The fresh salmon is now mixed with the egg and the whipped cream well cooled with a hand mixer to a farce and seasoned.
The peeled white asparagus spears and the unpeeled green asparagus spears are cooked in light salted water for about 10 minutes.
After filling the sole rolls with the salmon farce, poach them in the root stock.
Finally, place the sole rolls on the heated plates and add the asparagus.
If you wish, you can put everything together under the salamander or in the oven for a short time, so that it gets a golden-yellow color.
As a side dish, potatoes are served. A dry Pinot Blanc is recommended with this seasonal dish.
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