Sole and Asparagus
The cookery expert's instructions involve thawing sole and cutting it into serving size pieces, as well as slicing frozen asparagus and cooking it in a heavy skillet with oil and salt until just barely cooked. The fish pieces are then fried in the same pan until cooked through, seasoned with salt and pepper, and placed on a platter with the asparagus. A cornstarch mixture is added to the pan drippings to create a slightly thickened sauce, which is poured over the fish before serving.
Equipment
- cutting board
- knife
- Heavy skillet or frying pan
- slotted spoon
- Oven
- Measuring spoons
- measuring cups
- Stirring utensil
Ingredients
- 1 lb Frozen Sole Fillets - 450 g
- 10 - oz pkg Frozen Asparagus - 280 - g pkg
- 2 tbsp Cooking Oil - 30 ml
- 1/2 tsp Salt - 2 ml
- 1 tbsp Oil - 15 ml
- 1/2 tsp Salt - 2 ml
- Black Pepper
- 1/2 cup Cold Water - 125 ml
- 1 tsp Cornstarch - 5 ml
Notes
To prepare the sole, allow it to thaw until it can be easily separated. If necessary, cut it into serving size pieces. For the asparagus, slice frozen asparagus diagonally into 1-inch (25 cm) pieces.
In a heavy skillet, heat 2 tbsp (30 ml) of oil. Add the asparagus and sprinkle with 1/2 tsp (2 ml) of salt. Cook over high heat, stirring constantly or shaking the pan, until the asparagus is thawed, hot, and just barely cooked. Use a slotted spoon to remove the asparagus from the pan and place it on a small platter. Keep it hot in a low oven.
Next, add the remaining 1 tbsp (15 ml) of oil to the same pan. Add the fish pieces and fry for about 2 minutes. Carefully turn the fish and sprinkle with the remaining 1/2 tsp (2 ml) of salt and a light dusting of pepper. Continue frying until the fish flakes easily with a fork, which should take about 2 more minutes. Once cooked, add the fish to the platter with the asparagus.
While the fish is frying, combine water and cornstarch. Once the fish is removed from the pan, gradually stir the cornstarch mixture into any drippings in the pan. Cook until the mixture slightly thickens and becomes clear, stirring continuously. Pour the thickened sauce over the fish and serve immediately.
Nutrition
Calories: 120kcal
