Hearts and Sole

Hearts and Sole

Ingredients
• 2 Sheets of Parchment Paper, 15” square
• 6 Thin Slices of Fresh Lemon
• 2 Sole Fillets 
• Kosher Salt
• Freshly Ground Black Pepper
• 2 Sprigs Fresh Tarragon 
• 2 Artichoke Bottoms, thinly sliced
• 2 Scallions, white part only - Julienned 
• ½ Cup Dry White Wine
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Orange Juice
• 1 Teaspoon Dijon Mustard
• 1 Shallot, sliced
• 1 Tablespoon Fresh Tarragon, chopped
• ¼ Pound Cold Unsalted Butter, cut in 1 tablespoon portions



Preparation Steps

Step 1. Preheat Oven to 425ºF

Step 2. Lay a row of 3 Lemon Slices, slightly overlapped, in the center of each Parchment sheet. Lay

the Sole filets on top of the Lemon slices and add a pinch of Kosher Salt and a few grinds of Black Pepper. Lay a sprig of Tarragon lengthwise on the filets and cover with the sliced Artichoke bottom. Surround the filets with the Julienned Scallions.

Step 3. Fold the long sides of the parchment up and bring together over the fish. Fold over several times to seal. Fold each short side of the paper over on itself and crease to seal each side. Place the parchment packets on a baking sheet and bake for 12 minutes.

Step 4. While fish is cooking make the sauce by combining the Wine, Lemon and Orange Juices, 

Mustard, Shallot and chopped Tarragon in a small sauce pan over Medium-high heat until reduced to 2 tablespoons.

Step 5. Reduce the heat to low heat and whisk in 4 tablespoons of butter. When all butter is incorporated remove the pan from the heat and continue whisking in remaining butter 1 tablespoon at a time. Use a fine wire mesh strainer to strain out the shallots and tarragon and season to taste with Salt and Pepper.

To serve, carefully open the parchment packet – watch out for the steam, it can burn you - and slide the contents on to the serving plate. Drizzle with a generous helping of the sauce and serve with Lemon Tarragon Wild Rice.