Sole With Tarragon Cream Sauce

Ingredients

• 0.7 cup carrots diced
• 0.5 cup bottled clam juice 
• 2.5 teaspoons cornstarch 
• 0.5 cup cooking wine dry white
• 0.8 cup half-and-half fat-free
• 1 teaspoon tarragon fresh chopped
• 2 tablespoons 0%-less-fat cream sour (such as Breakstone)
• 0.3 teaspoon pepper divided
• 0.5 teaspoon salt divided
• 0.3 cup shallots chopped
• 24 ounce sole fillets ()
• 1  thyme sprig fresh

Equipment

• bowl
• frying pan
• whisk
• sieve
• slotted spoon

Directions

1. Sprinkle sole fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Roll up, starting with small end. Secure with wooden picks. Set aside.
3. Combine white wine and next 4 ingredients in a large skillet.
4. Add rolled up fish; bring to a simmer over medium heat. Cover, reduce heat to low, and simmer 5 minutes.
5. Remove fillets with a slotted spoon; set aside, and keep warm.
6. Increase heat to high, and cook wine mixture 5 minutes or until most of liquid is absorbed.
7. Combine half-and-half and cornstarch, stirring well with a whisk.
8. Add to mixture in skillet. Cook 2 minutes or until thickened, stirring constantly.
9. Remove from heat; add sour cream, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until thoroughly combined. Strain mixture through a sieve over a bowl; discard solids. Stir 1 teaspoon tarragon into sauce.
10. Pour sauce over fish.
11. Garnish with tarragon leaves, if desired.