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–+ servings
Sole with Andouille Cream Sauce

Sole with Andouille Cream Sauce

Sole fillets topped with an Andouille Cream Sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Cajun
Servings 4

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.
Keyword seafood
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