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| Black Sole & Asparagus Pasta |
| Posted on 11/03/05 at 09:31 by fuggah |
Black Sole on a Bed of Pasta with Asparagus.
Ingredients: 2 black sole on the bone
1 large carton of cream
1 bundle of asparagus (preferably young)
2 cloves garlic
Long spirally pasta (or tagellitelle)
Parmesan cheese (lots)
1 lemon
teaspoon of butter
olive oil
Method:
Pour cream into a saucepan, crush garlic cloves into it and reduce quantity by half.
Grate parmesan cheese into the cream, stirring to keep it smooth.
Add plenty of fresh ground black pepper.
Chop all but 4 of the spears into 2cm lengths. The 4 whole spears will be used as garnish.
Throw all of the asparagus into a covered pot of boiling water and turn heat down to minimum. After 60 seconds turn off heat under pan. After a further 60 seconds remove asparagus from water.
Return pot of water to boil and add lots of salt and olive oil. Cook pasta for correct time.
Mix pasta, chopped asparagus & cream sauce together.
For the fish:
Heat approx. 2 tablespoons of olive oil in a pan. When oil is very hot fry 1st side of fish in olive oil for 90 seconds.
Turn down heat add knob of butter to pan and turn fish over. Squeeze a little lemon juice onto the fish and fry for a further 90 seconds.
(cooking time may vary depending on how big / thick the fish are)
Spoon pasta / asparagus mix onto 2 warmed plates, place black sole on top of pasta, criss-cross 2 of the whole asparagus spears on top of the fish as garnish and serve with a quarter lemon on the side.
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