Ingredients
- 6 thin fish fillets (e.g., plaice or sole)
- salt, pepper
- 3 ts pesto
- 5 twigs thyme
- 750 g green asparagus
- 6 shallots
- 3 tbs white wine vinegar
- 2 tbs honey
Preparation
1. Season fish fillets with salt and pepper and spread with pesto. Remove the thyme leaves from the stems and spread over top. Roll up the fish fillets and fix the rolls with toothpicks.
2. Peel the lower third of the asparagus and cut diagonally into pieces approx. 4 cm long. Peel and slice the shallots into wedges.
3. Place the asparagus dripping wet in the pan, spread the shallots over top. Drizzle with white wine vinegar and 1 tbsp. honey. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
4. At the end of cooking time, place the fish rolls on top of the asparagus and continue to cook in the vegetable area for approx. 5 minutes.
5. Season the vegetables to taste with salt, pepper and the rest of the honey and serve with the fish rolls.
Tip
- For green asparagus, only the lower third of the stalks needs to be peeled; the remaining part is very tender. The entire stalk needs to be peeled for white asparagus.
This recipe has been tested and approved by AMC.
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