Serve up a taste of flavor and love with this buttery, rich nod to classic French cuisine. It’s perfect for two or the entire family.
Pan-fried Sole with Tarragon Butter Sauce
| 4 sole filets | |
| 2 tbsp butter | |
| 2-3 cups green beans | |
| 1 bunch radishes, cut in half | |
| Tarragon butter sauce (below) | |
| 1 cup Homemade Ranch, recipe below | |
| 2 tbsp butter | |
| 1/4 cup white wine | |
| 1/4 cup tarragon, chopped | |
| salt and pepper, to taste |
Recipe Courtesy High Liner Culinary
| 1. | Melt 1 tablespoon butter in a pan. Add beans and radishes, and cook until tender-crisp, 3-6 minutes. Remove from heat, and season with salt and pepper. |
| 2. | Pat fish dry and season with salt and pepper. Heat a skillet or sauté pan with remaining butter. Sear the presentation side of each fillet. If necessary, remove from the pan and finish cooking in the oven. |
| 3. | In the same pan, make your tarragon butter. Melt butter, and add white wine. Reduce until the mixture reaches a sauce consistency. Stir in the tarragon until warmed through. |
| 4. | Plate vegetables on a serving dish, and top with sole. Drizzle with tarragon butter, and serve with lemon wedges |
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply