Sole with Tarragon-Butter Sauce
Sole with Tarragon-Butter Sauce recipe
Cooking Light, January 2007
Again, we used flounder. There wound up not being a lot of “sauce” when we were done. Watch it carefully, as it took less time to reduce than in the instructions. We didn’t use white wine, but it would have added a nice layer of flavor to the sauce and compliment the tarragon. We didn’t use butter but ICBINB instead. Butter may thicken it a little better, but I can’t imagine it would have made THAT much difference. We served this with a Caesar salad. A staple in the house and Tuesday dinners.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Sole with Tarragon-Butter Sauce
Ingredients
- 1 pound sole fillets (4)
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- ¾ cup dry white wine
- ¾ cup fat-free, less-sodium chicken broth
- ⅓ cup finely chopped shallots
- 1 tablespoon minced fresh garlic
- 5 teaspoons butter, cut into small pieces
- 1 tablespoon chopped fresh chives
- 1 ½ teaspoons chopped fresh tarragon
Instructions
- Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.
- Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.
Notes
Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 194Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 77mgSodium 949mgCarbohydrates 5gFiber 1gSugar 2gProtein 18g
