Poached Sole With Blood Orange Beurre Blanc
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with
Poached Salmon
Ingredients
- 1/2 cup dry white wine (a good Sauvignon Blanc)
- 1/2 cup water
- Several sprigs of fresh dill or a sprinkle of dried dill
- 1 sprig fresh parsley
- 1 shallot , thinly sliced, or a few thin slices of onion
- 1 to 1 1/2 pounds salmon fillets , pin bones removed
- Salt
- Freshly ground black pepper
- 2 to 3 slices fresh lemon , to serve
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