Sole Rolls with Asparagus in Saffron Sauce

An asparagus recipe for gourmets:

Drizzle sole fillets with the juice of one lemon and season on both sides with salt as well as pepper. Cover each fillet lengthwise on the shiny side with three basil leaves and roll up. Cut in half with a sharp kitchen knife to create two rolls.

Peel the asparagus spears starting under the head, cut off woody ends. Cook in salted water or over steam until crisp.

At the same time open white wine and fish stock in a wide phaene for three to four minutes. Cook the fish rolls in the broth with the lid closed on a low fire for about five minutes. Take out and keep warm.

Reduce the fish stock by half. Add cream and saffron powder. Cook briefly. Then add butter in flakes and add to the sauce. If desired, add a few threads of saffron and season the sauce strongly with salt and freshly ground pepper.

Cut the asparagus in half lengthwise once and arrange in a fan-like fashion on hot plates. Place two sole rolls on each plate and pour the sauce over them.

Serve with boiled potatoes or dry rice.

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