Directions:
- Stir fry shallots with olive oil, add white wine and cook until it has a syrup-like consistency, then add fish stock, along with basil and salt. Add unsalted butter to form Fragrant sauce.
- Cut asparagus into strips, sauté with butter, and spread on the plate. Steam yellowfin sole for 3 minutes, and drizzle with fragrant sauce.
Ingredients:
150g Alaska Yellowfin Sole
50ml White Wine
Chopped Red Shallots
100g Fish Stock
10g Basil
4 tsp Olive Oil
20g Unsalted butter
50g Asparagus
20g Fragrant Sauce
Pepper and Salt