Sole With Tarragon Mustard Sauce Recipes
PAN-SEARED SOLE WITH A WHITE WINE MUSTARD SAUCE AND ZUCCHINI FRITTERS AND RICE ALMANDINE WITH CRANBERRIES
Steps:
- Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
- In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
- Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
- In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.
LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
- Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
- Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
SOLE WITH MUSTARD SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 3h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
- Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
- Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
- Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 6 grams, TransFat 0 grams
TARRAGON SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield About one and three-quarters cups
Number Of Ingredients 8
Steps:
- Put the mayonnaise in a bowl and add the yogurt, tarragon, parsley, chives, mustard, salt and pepper. Blend thoroughly.
TARRAGON & MUSTARD MAYONNAISE
You only need one egg yolk for the foundation of this Bérnaise-like, homemade condiment with Dijon and herbs
Provided by Barney Desmazery
Categories Condiment, Dinner
Time 5m
Number Of Ingredients 5
Steps:
- Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.
Nutrition Facts : Calories 144 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat
SOLE WITH TARRAGON-MUSTARD SAUCE
A PLEASANT new way to enjoy whitefish. The mustard really gives it a kick and makes a great partner with the tarragon-yogurt.
Provided by Laurawombat Garcia
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After frying the fish, mix remaining ingredients together until smooth. Ladle over fish and serve.
Nutrition Facts : Calories 174.6, Fat 4.8, SaturatedFat 1.1, Cholesterol 72, Sodium 216.9, Carbohydrate 4.8, Fiber 0.8, Sugar 1.4, Protein 27.8
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SOLE WITH TARRAGON-BUTTER SAUCE RECIPE | MYRECIPES
2011-11-04 Step 1. Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 …
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Servings 4Calories 197 per serving
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- Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.
- Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.
CHICKEN WITH TARRAGON-MUSTARD SAUCE | GOOD LIFE EATS
Instructions. Sprinkle the dried tarragon, salt, and pepper all over the chicken. In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, cook the chicken turning once, until lightly browned on both sides, about 3 minutes. Transfer to a plate and set aside.Remove any remaining oil.
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Oct 11, 2018 - Serve this classic French dish with crusty bread or over rice to soak up the flavorful sauce, and garnish with a lemon wedge. You can do this same preparation with another flaky white fish, such as other varieties of flounder or cod. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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Stir and sizzle for ~2 minute. Carefully pour cooking wine into the pot. Be careful of any flames. Reduce the wine/liquid by half, roughly 2-3 minutes. Turn to low heat. Stir in mustard followed by incorporating the tarragon. Stir well – it will look more like a mustard pace and not really a “sauce.”. Bring to medium high heat and add ...
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May 29, 2017 - The delicate flavour of lemon sole is wonderfully paired with Choron sauce in this simple recipe. May 29, 2017 - The delicate flavour of lemon sole is wonderfully paired with Choron sauce in this simple recipe. May 29, 2017 - The delicate flavour of lemon sole is wonderfully paired with Choron sauce in this simple recipe. Pinterest. Today. Explore. When …
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Advertisement. Step 2. Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon …
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Bake the sole 15 minutes, or until just cooked through. While this occurs, heat the oil in a pot over medium heat. Add the onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour until well combined. Slowly mix in the stock. Stir in the tarragon. Bring to a simmer and cook until sauce thickens.
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TARRAGON DIJON MUSTARD SAUCE | CANADIAN LIVING
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MUSTARD TARRAGON SAUCE | FRENCH'S - MCCORMICK
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SOLE IN TARRAGON CREAM SAUCE - REDBOOK
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Sole with Tarragon-Butter Sauce might be a good recipe to expand your main course repertoire. This gluten free and primal recipe serves 4. One serving contains 209 calories, 22g of protein, and 8g of fat. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the ...
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HOMEMADE TARRAGON MUSTARD WITH APPLE CIDER VINEGAR
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GRILLED TARRAGON CHICKEN WITH MUSTARD SAUCE RECIPE
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SOLE WITH TARRAGON-BUTTER SAUCE | MYRECIPES RECIPE
Sole with Tarragon-Butter Sauce Myrecipes.com This recipe is quick enough for a weeknight meal but special enough for company. Serve with green be... 45 Min; 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
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