Sole With Tarragon Cream Sauce

Ingredients

  • 2 ½ teaspoons cornstarch
  • 1 teaspoon chopped fresh tarragon
  • 4 (6-ounce) sole fillets (about 1 1/2 pounds)
  • 1 diced carrot (about 2/3 cup)
  • 2 tablespoons 30%-less-fat sour cream (such as Breakstone)
  • ¾ cup fat-free half-and-half
  • ½ cup clam juice
  • + 6 more ingredients
    • ½ teaspoon salt, divided
    • ¼ teaspoon pepper, divided
    • 1 fresh thyme sprig
    • Tarragon leaves (optional)
    • 1/3 cup chopped shallots
    • ½ cup dry white wine

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. 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 ...

View full recipe at My Recipes

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