Stuffed Fish Rolls With Asparagus Hollandaise Sauce - cooking recipe

Ingredients

8 thin white fish fillets (I use sole)
250 g baby asparagus, chopped
10 slices bacon, rashers chopped
1 1/2 cups of grated gruyere
20 g butter
Sauce Ingredients
2 tablespoons white wine
1 tablespoon lemon juice
250 g asparagus, chopped
125 g melted butter
4 egg yolks
1 pinch cayenne

Preparation

Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
For the Sauce.
Boil or microwave asparagus until tender.
Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
Slowly pour in hot butter, blend until thickened.
Add hot asparagus and blend until smooth, serve immediately.
Hollandaise should be served warm not hot.
To serve place two fish rolls per plate top with sauce.