Sole and Shrimp Parcels with Light Leek Lemon Cream and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   In a bowl, mix the chopped shrimp with the shallot, minced garlic, half of the parsley, half of the chives, 1 tablespoon lemon juice, the zest of half the lemon, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Lay the sole fillets on a clean surface. Divide the shrimp mixture among the fillets, roll them into parcels, and place them seam-side down in the prepared baking dish.

4. 4

   Drizzle the parcels with a little more olive oil. Bake for 12 to 15 minutes at 190 °C / 375 °F, until the sole is tender and the shrimp filling is fully cooked.

5. 5

   Meanwhile, make the light cream sauce. In a medium skillet, melt half of the butter over medium heat. Add the leek and cook for 4 to 5 minutes until soft without browning.

6. 6

   Add the sliced garlic and cook for 30 seconds. Stir in the white wine and let it reduce for 2 minutes. Add the fish stock, light cream, Dijon mustard, the remaining lemon juice, salt, and pepper. Simmer gently for 4 to 5 minutes until slightly thickened.

7. 7

   In another skillet, heat the remaining butter with the remaining olive oil. Add the asparagus, a pinch of salt and pepper, and sauté for 4 to 6 minutes until tender but still firm. Add the remaining parsley and chives at the end.

8. 8

   To serve, spoon a bed of leek cream onto each plate. Set two sole parcels on top and serve with the sautéed asparagus. Finish with a little extra lemon zest if desired.