Sole With Tarragon Cream Sauce

• 4 (6-ounce) sole fillets (about 1 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1 diced carrot (about 2/3 cup)
• 1/3 cup chopped shallots
• 1 fresh thyme sprig
• 3/4 cup fat-free half-and-half
• 2 1/2 teaspoons cornstarch
• 2 tablespoons 30%-less-fat sour cream (such as Breakstone)
• 1 teaspoon chopped fresh tarragon
• Tarragon leaves (optional)

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

salt, pepper, white wine, clam juice, carrot, shallots, thyme, cornstarch, tarragon, tarragon

Taken from www.myrecipes.com/recipe/sole-with-tarragon-cream-sauce (may not work)