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SOLE AND HERBED CREAM SAUCE

Preheat the oven to 425F.  Butter a large shallow ovenproof dish with 1 tablespoon of butter.  Make 3 shallow 2-inch incisions 2 inches apart on each of the soles and place them in the dish.  Sprinkle the fish with 2 tablespoons each of the tarragon, parsley, and chives.  Pour the remaining butter and wine into the dish.  Season with salt and pepper.  Bake for 25 minutes, then stir the cream into the pan juices, and bake for 5 minutes longer.  Sprinkle the remaining herbs over the fish before serving.
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2 large soles, about 3 lbs, cleaned
3 tbsp unsalted butter, melted
3 tbsp chopped fresh tarragon
3 tbsp chopped fresh parsley
3 tbsp chopped fresh chives
1 cup sparkling apple juice
3/4 cup cr¸me fra”che
salt, pepper
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10
mn
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25
mn
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Serve with boiled new potatoes.
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Normandy
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Fish
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