Description
Generally spring, especially early, pleases us with the sun and the awakening nature, but not an abundance of food, perhaps a fresh variety of greens, but in our time, fortunately, almost any greens you can find in any supermarket at any time of the year. However, there is one plant that really good happens only in the spring and this is asparagus. It begins with her spring in the world of cooking. Very easy, delicious and elegant dish with this "spring Queen of the table", I propose you today to try.
Ingredients
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Fish fillets
500 g
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Asparagus
1 coup
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Shrimp
0.5 cup
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Egg white
1 piece
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Lemon
1 piece
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Parsley
1 coup
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Olive oil
-
Salt
Cooking
To prepare the products. Boil the shrimp or take the already cooked, fish fillet rinse with water and dry with paper towels, rinse and dry a few stems of parsley, asparagus clean from the hard ends and scales.
In boiling salted water blanch the asparagus for about 7 minutes.
Meanwhile, clean shrimp and cut fish fillets into thin strips. To separate egg whites. Asparagus recline in a colander and drop into ice water, this technique will preserve bright green color. Then the stems to dry out.
Peeled prawns, a few stalks of asparagus, juice of half lemon and egg white to whip together with a blender.
Each strip of fish fillet, sprinkle with salt and pepper, brush with a "slurry" from the blender.
Half of the strips to lay out the asparagus and cover with the second strip.
Each of the resulting roll tightly compacted into the foil (you can use mats). Tails foil wrapped "candy". Send in a preheated 200 degree oven for 7-12 minutes. When it is ready, unwrapping the foil, the resulting juice is drained into a separate container.
To make the sauce: in a blender mix the parsley leaves, remaining asparagus, the zest of half a lemon, the juice from the rolls and a few tablespoons of olive oil.
Finished rolls cut on the bias, lay out on a dish and decorate with lemon zest and sauce.
All light, spring mood!
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