Boiled Asparagus with Lemon Sole and Sauce Vierge

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Boiled Asparagus with lemon and sauce viergeAsparagus is in season this spring so make the most of this truly delicious vegetable with this recipe for boiled asparagus with lemon sole and sauce vierge. If you are looking to shift a few pounds before you embark on a family holiday this summer this is the perfect meal option for you. You certainly don’t need to worry about whether this recipe will taste good, created by Corinthia London Hotel’s celebrated chef Garry Hollihead, we are sure this meal will be a tastebud pleaser. 

Serves 4

Cooking time: 20 mins

What You’ll Need:

  • 4 large lemon sole fillets skinned
  • 12 pieces asparagus
  • 2 tomatoes
  • 2 banana shallots
  • 10gm coriander seeds
  • 50gm basil cress
  • 100ml extra virgin olive oil
  • 25 ml merlot vinegar

What To Do: 

  • Lightly peel the asparagus and place into iced water.
  • Cook the asparagus with plenty of boiling salted water until just cooked, refresh into ice water. Remove and place onto kitchen paper.
  • Cut asparagus approx. 7cm long and cut into half-length ways.
  • Burn the tomatoes with a blowtorch and plunge into ice water, remove the skin, cut into quarters and remove the inner flesh. Now cut the tomatoes into a small neat dices.
  • Peel and finely chop the shallots, blanch in boiling salted water and refresh in iced water. Remove and dry on kitchen paper.
  • Lightly toast the coriander seeds.
  • Season the sole with a little sea salt and gentle steam until just cooked, approx. 4 min
  • Warm through the olive oil and add the merlot vinegar, asparagus, shallots, tomatoes and coriander seeds.
  • Place the steamed lemon sole onto the plate and neatly arrange the garnish over the top.
  • Finish the dish with basil cress.

 

Recipe from The NorthHall, Corinthia Hotel London, New Season’s Asparagus Menu

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