Poached Sole With Blood Orange Beurre Blanc

Name: Poached Sole With Blood Orange Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 7 black peppercorns; 59 milliliters blood orange juice (or orange juice); 1 Tbsp lemon juice; 3 servings Salt and pepper, to taste; 1 shallot, minced; 907 grams sole fillets; 5 Tbsps unsalted butter; 177 milliliters chicken or vegetable stock; 59 milliliters white wine

You can never have too many main course recipes, so give Poached Sole With Blood Orange Beurre Blanc a try. One portion of this dish contains about 38g of protein, 25g of fat, and a total of 415 calories. This recipe serves 3. 1 person found this recipe to be yummy and satisfying. A mixture of vegetable stock, salt and pepper, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

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.

Ingredients you will need

Blood Orange

Peppercorns

Shallot

Lemon

Stock

Fish

Wine

Equipment you will use

Frying Pan

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

Ingredients you will need

Fish

Equipment you will use

Spatula

Remove from liquid and set aside. Keep warm.

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

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.

Ingredients you will need

Orange Slices

Butter

Lemon

Sauce

Fish

Equipment you will use

Ladle

Whisk

Serve immediately.

Equipment

Ingredients

Servings:

black peppercorns 59milliliters

blood orange juice (or orange juice)1Tbsp

lemon juice 3servings

Salt and pepper, to taste 1

shallot, minced 907grams

sole fillets 5Tbsps

unsalted butter 177milliliters

chicken or vegetable stock 59milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.