- 4 Sole Fillets
- 24 asparagus spears
- Bearnaise Sauce:
- 3 Tbsp white wine vinegar
- 1 tsp shallots, finely chopped
- 1 tsp fresh tarragon, finely chopped or 1/2 tsp dried
- 1/4 tsp white pepper
- 1/4 tsp fresh parsley, finely chopped
- 4 beaten egg yolks
- 1 Tbsp water
- 1/2 cup Butter, cut into thirds and softened
Preheat oven to 350°F.
Steam 1 bunch of asparagus for 2-4 minutes or until slightly tender.
Wrap a sole fillet around 6 asparagus spears, place wrapped asparagus in a greased baking dish and bake for 20 minutes
For Bearnaise Sauce:
Combine vinegar, shallots, tarragon, parsley and 1/4 tsp white 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 or curdles, whisk in 1-2 Tbsp hot water.
Spoon over fish and serve.