poached sole with blood orange beurre blanc
Fish & Seafood
Poached sole with blood orange beurre blanc
I have a ridiculous confession to make. I hesitate to tell you because it’s a trivial thing that I’m blowing out of proportion, and I can just imagine the puzzled looks on your faces as you read my admission. What? Really? Huh.
Ingredients:
- 3/4 cup chicken or vegetable stock
- 1/4 cup white wine
- 1/4 cup blood orange juice (or orange juice)
- 1 tablespoon lemon juice
- 1 shallot, minced
- 7-8 black peppercorns
- 2 pounds sole fillets
- 5 tablespoons unsalted butter
- salt and pepper, to taste
Directions:
- Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch sauté pan over medium-low heat. (Use a smallish sauté pan so that poaching liquid covers most of the fish). Bring to a simmer.
- With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky. Remove from liquid and set aside. Keep warm.
- Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes. Remove from heat and whisk in butter, one tablespoon at a time. Season to taste. Ladle sauce over fish and garnish with lemon or blood orange slices. Serve immediately.
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