Sole With Tarragon Cream Sauce

Oxmoor House
4 servings (serving size: 1 fillet and about 1/4 cup sauce)


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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)


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 5 minutes. Remove fillets with a slotted spoon; set aside, and keep warm.

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.

Created date

March 2010

Nutritional Information

Calories 206
Fat 2.9 g
Satfat 1.1 g
Protein 32.5 g
Carbohydrate 7.1 g
Cholesterol 95 mg
Iron 0.8 mg
Sodium 549 mg
Caloriesfromfat 13 %
Fiber 0.1 g
Calcium 73 mg