- 4 Sole filets
- 1 lb. asparagus
- 3 tbsp white wine vinegar
- 1 tsp minced shallots or small white onions
- 1 tsp fresh chopped tarragon (use half if dried)
- 1/4 tsp pepper
- 1/4 tsp fresh finely chopped parsley or chervil
- 4 beaten egg yolks
- 1 tbsp water
- 1/2 cup butter, cut into thirds and softened
Preheat oven to 350°F., Break off ends of asparagus and place in a microwave save bowl with a teaspoon of water. Cover with cling wrap and microwave for 2 mins on high until just tender. (you can also steam on the stove)
Wrap a sole fillet around 6 asparagus spears, place wrapped asparagus in a greased baking dish and bake for 20 minutes.
Next, combine vinegar, shallots/onions, tarragon, chervil/parsley and 1/4 tsp pepper in a small saucepan. Bring to a boil, uncovered, about 2 minutes or until reduced by half.
In top of a double broiler, combine vinegar mixture, egg yolks, and 1 Tbsp water. Add a piece of butter. Place over boiling water and cook, stirring rapidly with a whisk until butter melts and sauce begins to thicken. Add remaining butter, a piece at a time, stirring constantly until melted. Once all the butter is melted, continue to cook and stir 1-2 minutes more or until sauce is thickened. Remove immediately from heat. If sauce is too thick whisk in 1-2 Tbsp hot water. Spoon over fish and serve.