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Sole with Mushrooms & Asparagus

Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.
Ingredients:

24 thin asparagus spears
8 tablespoons unsalted butter
12 ounces fresh mushrooms, sliced (chanterelles, porcini or clamshells, whatever is available)
3/4 cup chopped seeded peeled tomatoes (about 2 large tomatoes)
1 1/2 tablespoons fresh lemon juice
sea salt & freshly ground black pepper to taste
8 fillets of sole, each fillet folded in half
2 tablespoons chopped fresh Italian parsley

Directions:

 

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.

 



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com