Poached Sole With Blood Orange Beurre Blanc

Poached Sole With Blood Orange Beurre Blanc

Poached Sole With Blood Orange Beurre Blanc

45 minutes

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Ingredients
  • 3/4 cup chicken or vegetable stock or broth
  • 1/4 cup white wine
  • 1/4 cup blood orange juice (or orange juice)
  • 1 tablespoon lemon juice
  • 1 shallot, chopped
  • 7 to 8 peppercorns
  • 2 pounds sole fillets
  • 5 tablespoons to 6 unsalted butter
  • Salt and pepper, to taste
Instructions

Combine 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.

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.

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner

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