Lemon Sole with Parmesan Crust/Asparagus

Name: Lemon Sole with Parmesan Crust/Asparagus
Yield: Serves Four
Ingredients: 4 slices white bread, semi-stale with crusts removed; 4 tbsp melted butter; sea salt & black pepper; 150 g Parmesan, grated; 1 bunch of fresh parsley, chopped; 2 lemon sole, filleted to give 8 fillets; 100 g melted butter, for the fish and for finishing the asparagus; 1 tbsp meat glue, premium quality transglutaminase; 16 stalks of asparagus, trimmed

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Parmesan Crust

4 slices white bread, semi-stale with crusts removed
150 g Parmesan, grated

Fish course
Pescatarian

Method

To make the Parmesan crust

Place the stale bread, Parmesan, parsley, the 4 tablespoons of melted butter together with a good seasoning of salt and freshly ground black pepper into the bowl of a food processor. Blitz really well to form a cheesy crumb, and set as