Sole with a Light Creamy Shrimp Sauce
“This recipe for Sole with a Light Creamy Shrimp Sauce is so ridiculously easy to make, and so delicious to eat, it’s perfect for family, or company, any day of the week”
Ingredients
- 4 5 - 6 ounce Petrale Sole filets, or other thin white fish
- Salt and freshly ground pepper
- ¼ cup about all-purpose flour
- 1 tablespoon extra virgin olive oil plus 1 teaspoon unsalted butter
- For the Light Creamy Shrimp Sauce
- ¼ cup finely minced shallot
- 1 tablespoon butter
- ¾ cup 2% low-fat milk
- ¼ cup heavy cream
- ¼ cup chicken broth
- ¼ cup dry white vermouth or dry white wine, or dry sherry
- 2 - 3 tablespoons capers rinsed
- 1 tablespoon minced fresh tarragon if available
- 2 teaspoons cornstarch mixed with 3 tablespoons water or broth
- ¼ pound pre-cooked baby bay also known as salad shrimp
- Salt and freshly ground white works best here pepper
- Minced fresh parsley for serving if desired
Instructions
- Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium-high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
- Meanwhile, melt the butter over medium heat in a saucepan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth, and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
- Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.
Nutrition
Serving: 1 servingSodium: 729mgSugar: 6gFiber: 1gCholesterol: 80mgCalories: 336kcalPolyunsaturated Fat: 8gSaturated Fat: 7gFat: 17gProtein: 20gCarbohydrates: 16g
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