Sole with Orange Tarragon Cream Sauce
Cooked two sole fillets in a hot pan with a bit oil, then served with this delicious orange tarragon cream sauce. It tasted delicious. Had some mint peas aside to add some refresh-ness. Quick, easy, healthy yet delicious!
Yield
2 servingsPrep
5 minCook
10 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | teaspoons |
olive oil
|
|
| 1 |
shallots
minced |
*
|
|
| 1 | cup |
orange juice
fresh |
|
| 3 | tablespoons |
white wine vinegar
or champagne vinegar |
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoon |
butter, unsalted
|
|
| 1 | tablespoon |
tarragon leaves
|
|
|
salt and black pepper
to taste |
*
|
||
| Fish | |||
| 1 | tablespoon |
olive oil
or half butter and half olive oil |
|
| 8 | ounces |
sole fillets
2 fillets |
|
|
salt and black pepper
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce: | |||
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
shallots
minced |
*
|
| 237 | ml |
orange juice
fresh |
|
| 45 | ml |
white wine vinegar
or champagne vinegar |
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
tarragon leaves
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Fish: | |||
| 15 | ml |
olive oil
or half butter and half olive oil |
|
| 2 | each |
sole fillets
2 fillets |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
To make the sauce:
In a saucepan, heat oil over medium heat. Add the minced shallot and cook, stirring, until soft and beginning to color.
Add the orange juice and vinegar, increase heat and bring to the boil. Cook until reduced to about ¾ of a cup, about 5 minutes.
Add the cream and cook until slightly reduced about 1½ minutes.
Remove from heat and add the butter and tarragon. Taste and adjust seasoning with salt and black pepper. Cover to keep warm, stirring every minute or so.
To cook the fish:
Meanwhile, heat the oil in a nonstick skillet over medium-high heat until hot.
Season the fish fillets on both sides with salt and black pepper.
Cook the fish fillets in the hot skillet for about 3 minutes on each side or until cooked and flakey.
Remove from the heat, and place the fish on the serving plates. Spoon the sauce over the fish and serve warm.
