Plaice Rolls with Asparagus

Peel the lower third of each asparagus spear and cut off the hard ends. Then halve lengthwise and lay on top of the pesto on the fish fillets. Roll up so that the ends of the asparagus are enclosed inside the fish and the tips extend outside the rolls. Secure with toothpicks. Peel and finely chop the shallot and garlic. Heat the butter and sweat the shallot and garlic until soft, then deglaze with white wine and fish stock. Place the fish rolls in the liquid, cover and cook gently over a low heat for 7-8 minutes. Then take out and put on warmed plates with the potatoes. Add the cream to the cooking liquid, bring to the boil and cook until reduced slightly. Stir in the creme fraiche and Noilly Prat and blend with a hand blender. Season to taste with salt and pepper and spoon around the fish rolls. Sprinkle the potatoes with parsley and serve garnished with basil.