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Sole With Tarragon Cream Sauce

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

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)

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection