Best 5 Sole With Tarragon Butter Sauce Recipes
Sole with tarragon butter sauce is a classic French dish that is both elegant and easy to make. The delicate flavor of the sole is complemented perfectly by the rich, buttery sauce, which is infused with the subtle flavor of tarragon. This dish is perfect for a special occasion or a simple weeknight meal. It can be served with a variety of sides, such as rice, roasted vegetables, or mashed potatoes.
Here are our top 5 tried and tested recipes!
SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
SOLE WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
- Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
- Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g
SOLE WITH TARRAGON-BUTTER SAUCE
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
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
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
Tips:
- To achieve the most flavorful results, select fresh Dover sole or substitute it with flounder, plaice, or tilapia.
- Before cooking, ensure the fish is properly cleaned and patted dry to prevent excess moisture.
- Use clarified butter for the sauce to avoid any unwanted milk solids that may cause the sauce to break.
- When preparing the sauce, whisk continuously over low heat to prevent the butter from separating.
- To achieve the perfect crispy skin, sear the fish in a hot pan until golden brown before reducing the heat and continuing to cook.
- For a more vibrant sauce, use freshly chopped tarragon leaves and lemon juice.
- Serve the sole immediately after cooking to maintain its delicate texture and flavor.
Conclusion:
This classic recipe for Sole with Tarragon Butter Sauce offers a delightful combination of flavors and textures. By following these tips, you can create a restaurant-quality dish at home. The crispy skin, tender fish, and rich, flavorful sauce make this a perfect choice for a special occasion or a romantic dinner. Serve it with roasted vegetables or a simple side salad for a complete and satisfying meal.
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