Description
A recipe for Broiled Sole With Tarragon Cream

Ingredients

• Tarragon Cream Sauce
  
• 1 tablespoon Horizon Organic unsalted butter
  
• 1 medium shallot, minced
  
• 1 tablespoon flour
  
• 1 cup Horizon Organic whole or reduced fat milk
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon freshly squeezed lemon juice
  
• 2 tablespoons minced fresh tarragon
  
• Salt and freshly ground pepper
  
• Broiled Sole
  
• 1/2 cup Horizon Organic milk, any variety
  
• 1 pound sole fillets
  
• 1/4 cup Horizon Organic sour cream
  
• 1 teaspoon Dijon mustard
  
• 1/4 teaspoon paprika
  
• Salt and freshly ground pepper
  
• 1 tablespoon Italian-style seasoned breadcrumbs
  
• Lemon wedges, for garnish

Preparation
Melt butter in small saucepan over medium heat. Add shallots and cook, stirring often, 5 to 10 minutes, until shallots are softened. Whisk in flour to form paste. Gradually add milk, whisking constantly and vigorously to prevent lumps. Bring sauce to simmer and cook 10 to 15 minutes, stirring often, until thickened to consistency of rich cream sauce. Remove from heat and whisk in mustard, lemon juice and tarragon. Season to taste with salt and pepper. Set sauce aside while preparing fish; reheat gently just before serving.

Place milk in shallow dish and add fish in single layer. Allow fish to soak in milk 5 to 10 minutes while preparing topping. Whisk together sour cream, mustard and paprika in small bowl. Season to taste with salt and pepper. Remove fish from milk and pat dry. Arrange fillets on broiling pan and spread each with thin layer of sour cream mixture. Sprinkle lightly with bread crumbs. Broil fish 7 to 10 minutes, until top is nicely browned and flesh is opaque throughout. Use caution to avoid overcooking delicate fillets.

To serve, spoon sauce over fish and garnish with lemon.

Nutrition
no information available

Serves
Serves 4

Variations
no information available