Ingredients for Stuffed Fish Rolls With Asparagus Hollandaise Sauce
- White Fish Fillets
- Baby Asparagus
- 4 slices bacon, chopped
- Gruyere
- 1/2 cup (1 stick) unsalted butter, melted and kept warm
- White Wine
- 1 tablespoon lemon juice
- 1 pound asparagus, trimmed
- 3 large egg yolks
- Pinch of cayenne pepper
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How to Make Stuffed Fish Rolls With Asparagus Hollandaise Sauce
- Preheat oven to 350°F (180°C).
- Cook bacon in a frying pan over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
- Snap off the tough ends of the asparagus and blanch in boiling water for 2-3 minutes until tender-crisp. Immediately plunge into ice water to stop the cooking process. Drain well and chop roughly.
- In a medium bowl, combine the chopped asparagus, cooked bacon, and shredded Gruyere cheese.
- Place a spoonful of the asparagus mixture onto the center of each fish fillet. Gently roll each fillet tightly and secure with a toothpick.
- Grease an ovenproof dish with butter. Arrange the fish rolls in a single layer in the dish.
- Brush the fish rolls with melted butter.
- Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- **Prepare the Hollandaise Sauce:** While the fish is baking, combine the egg yolks, white wine, lemon juice, and cayenne pepper in a blender. Blend until smooth.
- With the blender running on low speed, slowly drizzle in the warm melted butter until the sauce thickens.
- Add the blanched asparagus to the blender and blend until smooth. The sauce should be warm, not hot.
- To serve, place two fish rolls on each plate and generously spoon the asparagus hollandaise sauce over the top. Remove toothpicks before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
183g
Carbs
2g
