Sole fillet in tarragon sauce

Ingredients for 4 servings:

• 120 g shallot(s) or small onions
• 5 sprigs tarragon
• 20 g butter or margarine
• 1 tsp flour
• 100 ml white wine
• 250 ml whipped cream
• 2 tsp mustard, medium hot
• 600 g fish fillet(s) (sole)
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sole fillet in a delicate, spicy mustard sauce from the oven

Peel and finely dice the shallots. Pick and roughly chop the tarragon leaves. Heat the fat in a saucepan, briefly sauté the shallots, and dust with flour. Add the white wine and bring to a boil. Add the cream, mustard, and tarragon and simmer gently in an uncovered pan for 6 minutes. Season the sole fillets with salt, drizzle with lemon juice, and place in a large pan or casserole dish. Blend the sauce with a hand blender, season with salt and pepper, and pour over the sole fillets. Reduce heat to low and simmer for 12-15 minutes.