Poached Sole With Blood Orange Beurre Blanc

⏱ 45 min · 🍽️ 4 Servings · 🧂 9 Ingredients

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

  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. With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky.
  3. Remove from liquid and set aside. Keep warm.
  4. Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes.
  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. Serve immediately.
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Poached Sole With Blood Orange Beurre Blanc
📖 Foodista
primalpescatarian

Poached Sole With Blood Orange Beurre Blanc

Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 311 calories, 29g of protein, and 19g of fat. For $5.

⏱

Cook time

45 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

311 kcal

Calories

29 g

Protein

19 g

Fat

4 g

Carbs

Ingredients

For 4 servings

Instructions

  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.

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