Zubereitung

1. 1

   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.

2. 2

   With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky.

3. 3

   Remove from liquid and set aside. Keep warm.

4. 4

   Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes.

5. 5

   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.

6. 6

   Serve immediately.