Braised Sole with Tarragon & Chives
Delicious fish dish using sole that you can substitute with haddock, salmon, halibut or any other firm fresh fish.
1 tsp light buttery spread
1 <span class="measurestring" title="wedge or slice (1/8 of one 2-1/8" dia lemon)">wedge or slice</span> lemon
1/3 tbsp leaves tarragon
1/4 cup chopped celery
2/3 tbsp chopped chives
1/4 cup chopped onion
1/4 cup chopped onion
3 fl oz dry white wine
1/3 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 fillets dover sole
For the poaching liquid; in a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes. Strain and keep warm.
For the sole; in a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
Put fish in pan with onions. Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the center.
Using a slotted spoon, remove the fish to a heated platter.
Add chives and a little of the poaching liquid on top of fish.
Serve at once.
Note: based on recipe from Anna and Michael Olson's Cook At Home cookbook.
in 1 serving of Braised Sole with Tarragon & Chives.
, 14% carbs, 71% protein.
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