CliqueClack Food
Seasonal Columns Cuisine Vegetarian

Sole-wrapped asparagus with tangerine beurre blanc – Recipe Test Drive

Having never cooked sole before, and being up for something a bit different in the fish department, I happened upon a simple recipe that's just a little more beautiful to look at than it tastes.

Sole, I’ve decided, is a very forgiving fish to cook with. Though I would likely heed warnings that it might not be the best thing to grill, it’s certainly pliable. Because of its pliability, I decided I wanted to attempt rolling it with some sort of stuffing and baking it.

The first recipe I found was one that called for stuffing the sole with crab meat, from Epicurious. At first this sounded really, really good, but then I ran into a couple of issues. Firstly, we didn’t have any crab meat in the house which, OK, could have been easily remedied by a trip to the grocery store. Secondly, though: the reviews weren’t all that comforting. Many said the crab was just OK or needed some “spiking” to get to be tasty enough with the sole. Then there was the breadcrumbs with the stuffing … I just wasn’t feeling it.

Then I found the recipe noted here: Sole wrapped around asparagus, topped with a beurre blanc sauce. It sounded easy; it sounded delicious; and it looked awesome.

Putting it all together was just as easy as it sounded from the recipe, and though the fish was skinless, it rolled easily around the asparagus without breaking apart. The beurre blanc was also incredibly simple, and was made even easier by the fact that it can be be quickly done during or anytime after the fish is finished cooking.

As you can see from the photo I took above, it really is a beautiful dish. The tangerine juice added to the beurre blanc appears to be more for a colorful accent to the sauce rather than for taste. Sure, it’s flavorful enough, but not as much as I’d have expected. During the steps for making the sauce, it instructs one to add the pan juices from the cooked fish to the beurre blanc; I’m not sure what this added, if anything, so it could likely be skipped.

The rest of the recipe’s instructions were spot on. The fish and asparagus were cooked to perfection. If I had to change anything, I’d look for a way to give the sauce a bit more of a kick in some way, as the most flavorful part of the dish was the asparagus — that just doesn’t seem right.

While not the most flavorful of dishes, I can’t say I won’t ever try this one again. It’s beautiful to look at, but it’s not necessarily what I’d call company food. So why would you bother with it again if only you are enjoying how it looks more than how it tastes? To post photos for everyone to admire, of course.

Photo Credit: Keith McDuffee

Comments are closed.

Powered By OneLink