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Ingredientes
- 30 med -size asparagus spears
- 6 x (6-ounce) filets of sole Salt & pepper Flour for dredging
- 3 x Large eggs lightly beaten
- 1/2 c. Clarified butter
- 3/4 lb Alaskan King crab meat
- 2 c. HOLLANDAISE SAUCE:
- 6 x Egg yolks
- 1/4 c. Fresh squeezed lemon juice
- 1/4 tsp Salt
- 1/4 tsp Cayenne pepper
- 1 c. Clarified butter
Direcciones
- Steam asparagus till tender but still green. Chill. Season sole with salt & pepper. Dip in flour to coat lightly. Dip in beaten egg to cover completely. Heat 1/4 clarified butter in skillet over high heat.
- Saute/fry sole filets on each side till golden brown. Remove to heated plates; keep hot. Saute/fry crab in separate pan in 2 tbs clarified butter to heat through.
- Saute/fry asparagus in 2 tbs. clarified butter to heat. Place 5 asparagus spears across each sauteed piece of sole, tips in same direction. Top with crabmeat. Cover with Hollandaise sauce. Place plates under warm broiler for few seconds. Serve immediately. HOLLANDAISE SAUCE: Place egg yolks, lemon juice, salt & cayenne in blender & blend. Het butter over low heat. With blender at low speed, add in butter gradually to egg yolk mix. Blend till thickened & smooth.
- KING'S WHARF
- MARRIOTTS LINCOLNSHIRE RESORT,
- WINE: CHARDONNAY, FUME BLANC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 445 | |
| Calories from Fat 427 | 96% |
| Total Fat 48.49g | 61% |
| Saturated Fat 29.92g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 458mg | 19% |
| Potassium 61mg | 2% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.48g | 0% |
| Protein 3.63g | 6% |
