Poached Sole With Blood Orange Beurre Blanc
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with
Blood Plum Sherbet
Ingredients
- 2 cups Plum puree from 6-8 (or as many as it takes to yield 2 cups puree once its strained) very ripe preferably organic blood plums washed well, pits removed and chopped into quarters skin and all. Chop the plums into a bowl so you retain all the juices
- 3/4 cup Super fine sugar,if you don't have superfine its ok use regular sugar (Add more if needed depending on how sweet you like it).
- 1 cup Cold Whole milk
- Pinch of lime zest (one swipe on the microplane) to brighten Optional
- 2 Blood plums peeled and sliced
- 1 teaspoon Sugar
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