Best 4 Sole With Tarragon Butter Sauce Recipes
Let your taste buds embark on a culinary journey with our tantalizing Sole with Tarragon Butter Sauce recipe. In this article, we will unveil the secrets behind creating this classic French dish that combines the delicate flavor of sole fillets with a rich, aromatic sauce. We'll guide you through every step, from selecting the freshest sole to preparing the flavorful tarragon butter sauce that elevates this dish to a new level of deliciousness.
In addition to the main recipe, we'll also share variations and additional sole recipes that cater to different preferences and dietary needs. Discover how to make a delectable Sole Meunière with its crispy, golden-brown exterior and tender, flaky interior. For a lighter option, we'll introduce you to Sole Amandine, where the sole fillets are gracefully enveloped in a delicate almond-brown butter sauce. And for those with a penchant for bold flavors, we'll present Sole Dugléré, featuring a sumptuous sauce made with white wine, shallots, and Pernod.
Get ready to impress your family and friends with these exceptional sole recipes, each offering a unique culinary experience. Let's dive into the world of sole and explore the symphony of flavors that await.
LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
- Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
- Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium
FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.
Provided by David Tanis
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
- Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
- Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
- Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
- Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
- Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE WITH TARRAGON-MUSTARD SAUCE
A PLEASANT new way to enjoy whitefish. The mustard really gives it a kick and makes a great partner with the tarragon-yogurt.
Provided by Laurawombat Garcia
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After frying the fish, mix remaining ingredients together until smooth. Ladle over fish and serve.
Nutrition Facts : Calories 174.6, Fat 4.8, SaturatedFat 1.1, Cholesterol 72, Sodium 216.9, Carbohydrate 4.8, Fiber 0.8, Sugar 1.4, Protein 27.8
SOLE WITH TARRAGON-BUTTER SAUCE
Number Of Ingredients 11
Steps:
- 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. 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 Yield 4 servings (serving size: 1 fish fillet and 3 tablespoons sauce) Nutritional Information CALORIES 197(30% from fat); FAT 6.6g (sat 3.4g,mono 1.6g,poly 1g); PROTEIN 29.4g; CHOLESTEROL 92mg; CALCIUM 38mg; SODIUM 528mg; FIBER 0.4g; IRON 0.8mg; CARBOHYDRATE 3.4g
Tips:
- Use the freshest sole fillets you can find. Freshness is key to the best flavor.
- If you don't have tarragon on hand, you can substitute another fresh herb, such as parsley or cilantro.
- Be careful not to overcook the sole. It cooks quickly, so just a few minutes per side is all it needs.
- Serve the sole immediately with the tarragon butter sauce. The sauce will congeal as it cools, so it's best to enjoy it while it's warm.
Conclusion:
Sole with Tarragon Butter Sauce is a classic French dish that is both elegant and delicious. The delicate flavor of the sole is perfectly complemented by the rich, buttery sauce. This dish is sure to impress your guests, and it's easy enough to make for a weeknight meal.
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