Poached Sole With Blood Orange Beurre Blanc
Ready in : 45 mins
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 311 calories, 29g of protein, and 19g of fat. For $5.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. A mixture of to 8 peppercorns, white wine, blood orange juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 43%.
Diets
Ingredients
vegetable stock
0.75 cup
white wine
0.25 cup
blood orange juice
0.25 cup
lemon juice
1 tablespoon
shallot
1
to 8 peppercorns
7
sole fillets
2 pounds
to 6 butter
5 tablespoons
salt and pepper
4 servings
Cooking in Steps
-
1Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch saut pan over medium-low heat. (Use a smallish saut pan so that poaching liquid covers most of the fish). Bring to a simmer.
blood orange
peppercorns
shallot
lemon
stock
fish
wine
frying pan -
2With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky.
fish
spatula -
3Remove from liquid and set aside. Keep warm.
-
4Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes.
-
5Remove 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.
orange slices
butter
lemon
fish
ladle
whisk -
6Serve immediately.
