Lemon Sole in Creamy Tarragon Sauce

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Lemon Sole in Creamy Tarragon Sauce

Lemon Sole in Creamy Tarragon Sauce

This beautiful version of Lemon Sole is so tasty – it simply melts in your mouth. Like most flat fish, it is very easy and quick to cook. Lemon Sole in Creamy Tarragon Sauce – this is a lovely, easy recipe to make, and the combination of the tarragon and the wine do something really special to the flavours. Lemon sole has a sweet and delicate taste.

I also love Dover Sole – it’s a bit meatier then standard sole and it seems that capers are being used more and more for this kind of fish. Please try this flat fish and let me know what you think of the flavours. Amongst my favourite fish, I must not forget plaice! Often, if we have a fish and chip take away on a beach walk I don’t go for haddock or cod, but I choose my favourite and that is plaice – it’s a little bit more money, but trust me – it’s worth every penny, such a beautiful fish, you can taste the ocean as soon as you take a bite.

I dry my own herbs from my garden, especially tarragon – it’s a very nice herb to keep as it goes lovely with chicken and fish.

I used to cook this lemon sole for my children when they were younger as it’s full of flavour and much healthier than fish fingers. I like to know that what I put on my children’s plates is good for them, unlike some of the quick supermarket foods. You can also coat these with bread crumbs – they loved that too.

Let’s make this lovely Lemon Sole in Creamy Tarragon sauce:

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Lemon Sole in Creamy Tarragon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. On a medium heat in a frying pan, melt the butter then add the shallots. Fry for 2mins, then add the garlic, tarragon, fish stock then cook for a further 2 min.
  2. Now add the white wine and simmer for 2 mins.
  3. Season the fish, roll it backwards, and place it in the pan with the sauce. Cover and cook for another 2 min.
  4. Add the double cream to the pan, but from the side, not on top of the fish. then shake the pan.
  5. After 1 minute, with a tablespoon, spoon the sauce over the fish then turn the heat off.
  6. Your lemon sole is ready ready to serve. Enjoy.
Recipe Notes

I served the fish with mashed carrots and potatoes, and steamed marrow and kale.

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