Sole with Tarragon-Butter Sauce

Name: Sole with Tarragon-Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 5 teaspoons butter, cut into small pieces; 177 milliliters dry white wine; 177 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh chives; 2 teaspoons chopped fresh tarragon; 1 Tbsp minced fresh garlic; 1 teaspoons salt, divided; 79 milliliters finely chopped shallots; 680 grams sole fillets

Sole with Tarragon-Butter Sauce might be a good recipe to expand your main course repertoire. This gluten free and primal recipe serves 4. One serving contains 209 calories, 22g of protein, and 8g of fat. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up less-sodium chicken broth, tarragon, wine, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Sprinkle fish with 1/4 teaspoon salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

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.

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Fish

Equipment you will use

Frying Pan

Remove from pan; cover and keep warm. Repeat with remaining fish.

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Fish

Equipment you will use

Frying Pan

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).

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Shallot

Garlic

Broth

Wine

Equipment you will use

Frying Pan

Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.

Ingredients you will need

Tarragon

Butter

Chives

Sauce

Fish

Salt

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 ($17). -Karen MacNeil

Ingredients you will need

White Wine

Sauce

Sole

Wine

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 5teaspoons

butter, cut into small pieces 177milliliters

dry white wine 177milliliters

fat-free, less-sodium chicken broth 1Tbsp

chopped fresh chives 2teaspoons

chopped fresh tarragon 1Tbsp

minced fresh garlic 1teaspoons

salt, divided 79milliliters

finely chopped shallots 680grams

sole fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.