Sole With Tarragon Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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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