Season each side of the filets with salt, pepper and half of the chopped rosemary and thyme. Blanch the asparagus and carrots for 2 minutes in boiling water. Place 2 carrots and 2 asparagus on each filet and roll the filet nice and tight.
Make a crisscross cut on the bottom of each tomato and place in a pot of boiling water, blanch for 5 minutes and remove the skin. Chop the skinless tomatoes into small cubes. In frying pan add 1 tablespoon of olive oil, onion, garlic, ginger and blueberries, quickly sauté for 2 minutes and remove from the pan and set aside. In same pan sauté the skinless diced tomatoes season with salt and pepper and add remaining rosemary and thyme, add the blueberry mixture to the pan and juice of half the lemon, let it simmer for 3-5 minutes to blend all flavours.
In separate frying pan, add olive oil, quickly pan sear the stuffed rolled sole filets until cooked ensuring to flip the filets so that it is cooked on all sides, add the remaining half of the lemon juice to the pan.
Plate the rice, sole filets and sauce on 4 serving plates and serve.
Serves 4
Preparation Time : 15 Minutes
Cooking Time : 15 Minutes
INGREDIENTS
2 large sole filets cut in half lengthwise
8 spears of asparagus
8 baby carrots
1 cup of fresh blueberries
4 large fresh tomatoes, skinless and diced (see method on how to remove the skin)
1 large shallot
1 teaspoon of fresh finely chopped ginger
1 teaspoon of fresh finely chopped garlic
1 teaspoon of fresh finely chopped rosemary
1 teaspoon of fresh finely chopped thyme
1 fresh lemon
2 tablespoons of olive oil
Salt and pepper to taste
2 cups of cooked sticky rice
Bon Appétit
