Thursday, December 18, 2014

Sole Fillet Rolls with Prosciutto and Asparagus

Ready to wow your guests with these elegant and delicate sole fillets wrapped around prosciutto and asparagus?!?

Here is an easy and quick way to impress your guests. These sole fillets are quite simple to prepare, following this step-by-step recipe. The delicate taste of the sole fish perfectly combines with the savory aroma of the prosciutto and the beautiful and unique flavor of the asparagus. Sprinkled with white wine and chopped Italian parsley, these rolls are baked (not fried), making a super healthy dinner.

Ingredients: serving 4

  • 8 dover sole fillets
  • 8 slices of prosciutto
  • 16 asparagus (if thick) or 24 more if thin
  • 1/2 cup, plus one tablespoon, of plain bread crumbs
  • 1 egg
  • 3 tablespoons of fresh Italian parsley, chopped
  • 1/2 cup of white wine
  • extra virgin olive oil
  • 1 garlic clove (optional)
  • salt

Preparation time: 45 minutes
Step 1: Remove the bottom part of the asparagus stalk, sanpping it with your hands as close to the bottom as you can. Boil the asparagus in a pan with salted water for 5-8 minutes based on how thick the asparagus are.
Step 2: While the asparagus are cooking, in a bowl, mix together the bread crumbs, with two tablespoons of parsley and the egg. Add some olive oil (maybe one or two tablespoons) to make the mixture come together.

Step 3: Preheat the oven to 350 degrees. Over each sole fillet, place a slice of prosciutto, some of the bread crumb mixture and two asparagus. Roll the fillet as shown in my picture.

Step 4: Place all the rolls into an oven pan, seams down. Sprinkle with one tablespoon of bread crumbs and one of parsley. Add the white wine, and salt to taste. Cover with aluminum foil, and bake for about 20 minutes. Uncover and bake for another 10 minutes or until the sole fillets are fully cooked.



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