Yield: 1 Servings
|6 \N||Sole fillets Flour|
|2 \N||Cloves garlic, minced|
|¼ cup||Rice vinegar|
|\N \N||L/2 teaspoons tarragon|
Pat flour on sole fillets. Set aside. In a pan, saut garlic in four tablespoons butter until pale gold. Do not allow to brown. Remove from pan and set aside. In same pan, combine oil and remaining butter. Place sole in pan and cook for five minutes. Remove sole from pan and keep warm. In same pan, combine rice vinegar, tarragon and garlic butter. Boil until liquid is reduced to three tablespoons, about one minute. Drizzle sauce over fish and serve.
From the files of Al Rice, North Pole Alaska. Feb 1994