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1
Preheat oven to 425 degrees F.
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2
Lay a row of 3 lemon slices, slightly overlapped, in the center of each parchment sheet.
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3
Lay the sole fillets on top of the lemon slices and add a pinch of kosher salt and a few grinds of black pepper.
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4
Lay a sprig of tarragon lengthwise on the fillets and cover with the sliced artichoke bottom.
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5
Surround the fillets with the julienned scallions.
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6
Fold the long sides of the parchment up and bring together over the fish.
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7
Fold over several times to seal.
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8
Fold each short side of the paper over on itself and crease to seal each side.
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9
Place the parchment packets on a baking sheet and bake for 12 minutes.
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10
While fish is cooking, make the sauce by combining the wine, lemon and orange juices, mustard, shallot and chopped tarragon in a small sauce pan over medium-high heat until reduced to 2 tablespoons.
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11
Reduce the heat to low heat and whisk in 4 tablespoons of butter.
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12
When all butter is incorporated, remove the pan from the heat and continue whisking in remaining butter 1 tablespoon at a time.
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13
Use a fine wire mesh strainer to strain out the shallots and tarragon and season to taste with salt and pepper.
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14
To serve, carefully open the parchment packetwatch out for the steam, it can burn youand slide the contents on to the serving plate.
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15
Drizzle with a generous helping of the sauce.
