Sole Wrapped Asparagus with a Lemon Beurre Blanc

This recipe is an elegant and quick dinner worthy of a special occasion. The only trick is to find the right asparagus. Thin stalks are best, but large ones can be split lengthwise to assure proper cooking time.

The beurre blanc in this recipe is made with lemon juice in place of a white vinegar. You can substitute other citrus such as grapefruit or tangerine as well. Enjoy!

For fish:
1 lb asparagus, ends trimmed
1 ¼ lb (8 fillets) skinless gray sole or flounder fillets
1/2 cup water or white wine
Zest of 1/2 lemon
Salt
White pepper 
3 T butter, melted

For beurre blanc:
1/4 cup white wine
Juice of 1/2 lemon
Zest of 1/2 lemon
One shallot, minced
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
Salt
White pepper 

Preparation

Put oven rack in middle position and preheat oven to 450°F. 
Divide the asparagus into 8 equal amounts.
Arrange fish fillets on a work surface and season with salt, pepper and zest. 
Lay asparagus perpendicularly across each fillet and roll up fish around them to make a bundle. 
Transfer fish, seam sides down, to roasting pan and brush fish with melted butter. 
Season with salt and pepper, then add water to pan. 
Cover pan tightly with foil and bake until fish is just cooked through, about 20 minutes. 

While the fish cooks make the sauce.
Combine wine, lemon juice and shallot in a small pot.
Bring to a simmer and cook until reduced to 2 tbsp. 
At a low heat, begin to whisk in 1 tablespoon butter at a time, waiting for each piece to melt before adding the next. 
Occasionally move the pan off the heat to prevent the sauce from breaking. 
Remove from heat and stir in salt and pepper. 
Plate fish and spoon sauce over the fish to serve.

Pair with…
A light white or rosé wine would be best with this recipe. This week we are featuring a Provençal rosé from Domaine de la Fouquette. The wine is fragrant and intense with notes of citrus and red berries. This refreshing wine will perfectly compliment this dish!