Baked Sole with Tarragon and Roasted Shallot-Garlic Butter
- 8 cloves garlic, roasted
- 2 shallots, roasted
- 1 tablespoon olive oil
- 1 large or 2 small leeks, white part only, julienned
- 1/2 cup dry white wine
- 3 tablespoons butter, room temperature
- 1/2 teaspoon salt
- 1 orange, peeled and cut into segments
- 1/2 tablespoon chopped fresh tarragon
- 1/2 tablespoon lemon juice
- 1 1/2 pounds fresh sole, cleaned and trimmed
Fresh tarragon has a strong but subtle anise flavor, and it is easily grown in your garden. It is a great addition to many fish and vegetable dishes. It can be difficult to find good fresh sole, so if it is unavailable, substitute any mild-tasting white fish such as mahimahi, snapper, or halibut. This is delicious served with a spinach and grapefruit salad and Basmati Rice.
- Roast the garlic and shallots at 350° for about 20 minutes, until soft. Let cool briefly, and then peel shallots. Cut off the top of the garlic bulb with a sharp knife, hold on to the base of the bulb, and squeeze out the roasted garlic pulp.
- While the garlic and shallots are roasting, saute leeks in 1 tablespoon olive oil for 2 minutes. Add wine and simmer, covered, for 3 to 5 minutes or until the wine has evaporated.
- In a blender or food processor, carefully combine the garlic pulp, shallots, butter, and salt. Set the garlic-shallot butter aside.
- Place the leeks in the bottom of a large, shallow casserole (at least 10 inches long) or 4 individual dishes.
- Put the orange segments, tarragon, and lemon juice into the casserole. Lay the sole fillets on top of this. Spread the garlic-shallot butter over the fish.
- Cover with lid or foil. Bake at 400° for 10 to 15 minutes. Depending on fillet thickness,the amount of baking time will vary. Watch carefully: It doesn't take long to overcook delicate sole.
- Remove from the heat when the center of the fillet is opaque. To check, insert a sharp knife into the thickest part of fillet and pull back gently.