Sole Rolls From the Aroma Steam

An asparagus recipe for gourmets:

Rinse and dry the salmon and sole. Using a sharp kitchen knife, cut the salmon into 16 slices about 5 mm thin. Place 2 slices of salmon on each filet of sole, roll up and tie with spaghetti (or secure with skewers).

Clean the sugar snap peas, rinse and cut in half crosswise.

Remove the skin from the asparagus spears and cut them into thirds.

Remove the peel from the shallots and ginger and cut into slices.

Clean and rinse the lemongrass and cut into coarse pieces. Sauté shallots, ginger and lemongrass in hot olive oil in the Vitalis saucepan.

Add the fish stock and bring to a boil once. First place the asparagus spears in one of the inserts of the Vitalis saucepan and steam for 8 min in the closed saucepan. Then add sugar snap peas in another separate insert form. Then add the sole rolls, sprinkled with lime juice. Cover the whole thing with the lid. After about 16 to 20 minutes, the whole thing should be ready. Finally, season the asparagus, snow peas and sole rolls with salt and pepper.

Strain the gravy and boil it with the whipping cream to 1/3.

Remove the split from the sole rolls, cut the rolls in half and arrange with the vegetables. Season the sauce with lime juice, salt and pepper, fold in the whipped cream and butter, blend with a hand blender until creamy and add to the table.

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