Braised Sole with Tarragon & Chives

Ingredients

• 1 tsp light buttery spreadNutrition
• 1 wedge or slice lemonNutrition
• 1/3 tbsp leaves tarragonNutrition
• 1/4 cup chopped celeryNutrition
• 2/3 tbsp chopped chivesNutrition
• 1/4 cup chopped onionNutrition
• 1/4 cup chopped onionNutrition
• 3 fl oz dry white wineNutrition
• 1/3 cup waterNutrition
• 2 fillets dover soleNutrition

Directions

1. 1For the poaching liquid; in a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes. Strain and keep warm.
2. 2For the sole; in a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
3. 3Put 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.
4. 4Using a slotted spoon, remove the fish to a heated platter.
5. 5Add chives and a little of the poaching liquid on top of fish.
6. 6Serve at once.
7. 7Note: based on recipe from Anna and Michael Olson's Cook At Home cookbook.

Nutrition per serving

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