Sole with Andouille Cream Sauce
Sole with Andouille Cream Sauce is one of our favorite fish dinners. I start this dish by cooking fresh sole fillets in butter until they’re golden brown. Then, I top them with a rich Andouille Cream Sauce. We like this dish for several reasons. First of all, I like that I can cook this in under thirty minutes. So, it’s perfect for busy days. Secondly, I like that this dish only uses a few ingredients that I always have on hand. For years, I bought fish right on the day I wanted to cook it. But, now, I buy it at the beginning of the week and just keep it in the freezer. Then, I defrost it overnight in the refrigerator. Honestly, we don’t notice any difference in the taste. Also, I store my andouille in the freezer, too. And, lastly, we all love the rich and delicious flavor in this dish.
The Equipment I Used
- A Nonstick Skillet- I highly recommend you use a nonstick skillet. Because, sole is a delicate fish. If it sticks to the pan it will fall apart. It will still taste good, but it will look messy.
The Ingredients Needed for Sole with Andouille Cream Sauce
- Fillet of Sole- I used fillet of sole, but red snapper would also be delicious. Just be sure to adjust the cooking time for different kinds of fish.
- Andouille Sausage- This is a fully cooked sausage. Try and buy the best quality andouille you can. A high quality andouille will definitely improve the taste of the sauce.
- Flour- Use all purpose flour to coat the fish before frying it.
- White Wine- I used Cabernet Sauvignon for the sauce. I just buy the tiny bottles of wine and store them in my pantry.
How I Made my Fish
- First, I made my sauce. It’s important to simmer the cream until it thickens.
- Next, I cooked the fish. The sole fillets cook very quickly.
If you like Creole flavors, you need to try this buttery and delicious Sole with Andouille Cream Sauce.
Sole with Andouille Cream Sauce
Ingredients
For the Andouille Cream Sauce:
- 2 tbsp. unsalted butter
- 6 ounces andouille sausage, thinly sliced
- 1 tbsp. minced garlic
- 1 cup heavy cream
- ¼ tsp. Creole seasoning
- ¼ tsp. paprika
- 2 tbsp. white wine
- 1 tbsp. fresh lemon juice
For the Sole:
- 1 pound sole fillets
- 1 tsp. Creole seasoning
- 1 cup all purpose flour
- 2 tbsp. unsalted butter
- 1 lemon, cut in wedges
- 1 tbsp. fresh thyme
Instructions
- Begin by making the Andouille Cream Sauce: In a medium skillet, on low heat, melt the butter. Add the andouille and garlic and cook for one minute. Add the cream, white wine, and spices and simmer until thickened for about four minutes. Add the lemon juice. Remove from the heat and cover to keep warm.
- Season the fish with the Creole seasoning and dredge it in the flour. In a large nonstick skillet, melt the butter on medium heat. Cook two fillets at a time, for about two minutes per side. Cook them until they start to brown and are cooked through. As they cook remove them to a platter and cover to keep warm. Add more butter to the pan as needed.
- Serve the fillets topped with the sauce. Sprinkle with the thyme leaves and serve with the lemon wedges.
