Seafood : Push the boat out...

Fillet of sole with green asparagus and flat parsley cream

Fillet of sole with green asparagus and flat parsley cream


  • Two large soles, between 24 and 28 ounces (700 to 800 grams)
  • 20 thick green asparagus stems
  • A quarter of a litre thin Isigny Sainte-Mère cream
  • Half a bunch of parsley
  • Two soup spoons of olive oil
  • Fine salt, freshly ground pepper
  • To cook the fish, you will also need
  • 50 grams of Isigny Sainte-Mère butter
  • Two sprigs of thyme
  • Half a bunch of parsley
  • One decilitre (2.8 UK fluid ounces) of water


When shopping, ask you fishmonger to fillet your pair of soles into 8 fillets. When ready to cook, peel 16 of your asparagus stems and cook them briefly in boiling water. As soon as they are cooked, cool them off under a running cold tap. This will stop them from cooking any further and ensure that they keep their green colour.

Peel the stringy outer layer off the four remaining uncooked asparagus stems and shave them finely with a potato peeler. Marinate the resulting shreds in olive oil seasoned with a pinch of salt.

Parsley cream:

Wash and drain half a bunch of parsley, then blend it with the Isigny Sainte-Mère thin cream. Season with salt and pepper and add a soup spoon of olive oil while running the blender. Once the parsley has been finely blended and the cream is frothy, turn the blender off and put your cream in the fridge to stay cool.

To cook the fish:

Take a shallow pan, dot with butter and lay the thyme and parsley in the bottom. Add the water and arrange your eight fillets of sole in it, then cover the pan with aluminium foil. Put it on a ring on top of the stove, bring to the boil and let the pan simmer gently for a few moments.
Reheat your cooked asparagus and lay it out on the plates, followed by the cooked fish. The dish is accompanied by the parsley cream, which is served cold, as is the shredded and marinated asparagus


Preparation time
30 mn

Cooking time
20 mn