Grilled filet of Sole with roasted potatoes, an asparagus, tomatoe, and cipollini onion melange, along with A lemon and dill buerre blanc




Recipe
1 8oz portion of fresh Sole
3 to 4 asparagus spears
3-4 cipolinni onions
3-4 cherry tomatoes
1 idaho potatoe
1 lb of unsalted butter
2oz of fresh dill
1/2 cup of white wine
2tsp of fresh garlic
2tsp of fresh shallots
1 lemon
1 cup of heavy cream


Directions
first you will need to get a small pot of water going! Next you will need a melon baller scoop. Get your potatoe peeled and proceed to scoop as many full scoops of the potatoe as possible with the melon baller. Now afterward place the potatoes that have scooped into the pot of boiling water. In the meanwhile lets get another pot on the stove with 1 tsp of the garlic and shallots and the white wine. Let this come to a boil and reduce to half. Now add the heavy cream and let come back to a boil and reduce by half. While your cream is reducing pour the pot of water with your potatoes through a strainer and place potatoes in an ice bath. Now cut your butter into medium sized cubes. Add 1/2  lb of the butter in the heavy cream a few cubes at a time while steadily wisking until the butter has melted completely. Now place that pot aside to cool down a bit. Next lets get skillet on the stove on medium heat. Place potatoes on a small sheet pan with butter salt and pepper and place into the oven on 450 for approx 4-5 min. Now at this point things are gonna begin to move fast so pay close attention. Place another smaller skillet on the stove on medium heat. There should be 2 pans on your stove at this point. Pour approx 2 tsp of oil in both. Season your filet of sole with a little salt and pepper to taste, and place into one of the skillets. Next pull potatoes out of the oven and let them rest. They should have a nice golden color to them at this point.  While your fish is cooking, in the other pan place your cipollini onions, and asparagus spears (which should be cut in 1/2 inch pieces) with a little oil and sautee until they are cooked through. Flip your fish over in the other pan and let cook for approx 2-3 min and turn your heat off. Add your tomatoes to the asparagus and onion pan and turn the heat off. We are almost done here! Now chop 1/2 of the dill and add to your cream and butter along with a little lemon juice. whisk until the flavors are married. This is your buerre blanc! Now plate your dish as you see assembled or your own way and enjoy. Bon appetit!