Sole With Tarragon Cream Sauce Recipe

Name: Sole With Tarragon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) sole fillets (about 1 1/2 pounds); 1/2 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 1/2 cup dry white wine; 1/2 cup clam juice; 1 diced carrot (about 2/3 cup); 1/3 cup chopped shallots; 1 fresh thyme sprig; 3/4 cup fat-free half-and-half; 2 1/2 teaspoons cornstarch; 2 tablespoons 30%-less-fat sour cream (such as Breakstone); 1 teaspoon chopped fresh tarragon; Tarragon leaves (optional)

Servings: persons

4 (6-ounce) sole fillets (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup dry white wine
1/2 cup clam juice
1 diced carrot (about 2/3 cup)
1/3 cup chopped shallots
1 fresh thyme sprig
3/4 cup fat-free half-and-half
2 1/2 teaspoons cornstarch
2 tablespoons 30%-less-fat sour cream (such as Breakstone)
1 teaspoon chopped fresh tarragon
Tarragon leaves (optional)

1
Sprinkle sole fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roll up, starting with small end. Secure with wooden picks. Set aside.
2
Combine white wine and next 4 ingredients in a large skillet. Add rolled up fish; bring to a simmer over medium heat. Cover, reduce heat to low, and simmer 5 minutes. Remove fillets with a slotted spoon; set aside, and keep warm.
3
Increase heat to high, and cook wine mixture 5 minutes or until most of liquid is absorbed. Combine half-and-half and cornstarch, stirring well with a whisk. Add to mixture in skillet. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; add sour cream, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until thoroughly combined. Strain mixture through a sieve over a bowl; discard solids. Stir 1 teaspoon tarragon into sauce. Pour sauce over fish. Garnish with tarragon leaves, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6-ounce) sole fillets (about 1 1/2 pounds), 1/2 teaspoon salt, divided, 1/4 teaspoon pepper, divided, 1/2 cup dry white wine, and more.

Yes, Sole With Tarragon Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole With Tarragon Cream Sauce

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