Poached Sole With Blood Orange Beurre Blanc
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with
Poached Lake Trout
Ingredients
- 2 cups water
- 1/4 cup sherry vinegar
- 1/2 cup sliced spring onions
- 1/2 carrot, thinly sliced
- 1/2 celery rib, thinly sliced
- 1 thyme sprig
- 2 (8-ounce) whole trout, cleaned
- Fine sea salt and freshly ground white pepper
- Pinch cayenne pepper
- 5 tablespoons unsalted butter
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