Recipe by Deb Thorlakson
- 2 Tbs butter
- 1 Tbs shallots- minced
- 1 teaspoon fresh grapefruit zest
- 1 lb asparagus
- 4 @ 7-oz skinless sole fillets
- 1/2 cup Lost River Rainshadow
- 1/4 cup fresh grapefruit juice
- 3 oz cold butter, cut into pieces
- sea salt - to taste
- dash of cayenne
- 1Tbscilantro- minced
Preheat oven to 425°F. Brush a roasting pan with 1 ½ tablespoons butter, then sprinkle shallot and zest in pan. Trim asparagus to about 6 inches, peel spears starting from 2 inches below the tip of each. (If the asparagus are large blanch them briefly prior to bundling.)
Arrange sole fillets, skinned side up. Lay 1/4th of the asparagus perpendicularly across 1 fillet or several fillets slightly overlapping, if they are small and wrap the sole around the asparagus to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Add the wine to the pan. Cover tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 15 to 20 minutes.
Transfer bundled sole with a slotted spatula to a plate, cover with foil. Pour baking juices and grapefruit juice into a pan and boil over moderately high heat until reduced to 3 tablespoons, about 4 minutes. Reduce heat to low, add butter 1 tablespoon at a time, whisking constantly, gradually adding one piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture, the buerre blanc should appear like a nice rich sauce. Remove from heat and stir in sea salt and cayenne to taste. Pour sauce over sole bundles, sprinkle with cilantro and serve with a brown basmati rice and Lost River Rainshadow, lightly chilled.