Lime papardelle with Dover sole

Serves 4

200 g pasta dough with lime zest
1 whole Dover sole
20 green almonds
16 stems of green wild asparagus
1/4 litre asparagus stock
50 g cold butter
50 g olive oil
Mint for garnish

Ravioli dough
125g plain flour
25g lukewarm butter
5 yolks

Asparagus filling
60 g diced asparagus
50 g mascarpone
20 g parmesan
Strips of mint

Dover sole
filleted and halved Dover sole
olive oil
sea salt
shell almonds
olive oil, sea salt

Asparagus stock
stock
lemon
butter
olive oil
salt
cook up everything together and finish with olive oil

For the dough knead everything together and leave to cool for 2 hours in the fridge. Then roll out with a rolling pin or a machine to a thickness of 2 mm, cut dough into pairs of 10 cm by 4 cm strips.
Place the filling in the middle and cover with the second strip.
Reduce the asparagus stock with the butter and herbs and finish with olive oil.
Cook the pasta for 3 minutes in salted water.
Sear the Dover sole quickly in olive oil.


We hope you enjoy your meal and happy cooking!