Poached Sole With Blood Orange Beurre Blanc

Poached Sole With Blood Orange Beurre Blanc

Gluten Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 50.13
  • Health score: 9.00
  • Weight Watcher points: 9.00

Summary

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 $5.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. A mixture of to 8 peppercorns, white wine, blood orange juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Petrale Sole With Meyer Lemon Beurre Blanc, Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc, and Poached Flounder With Mint Beurre Blanc.

Ingredients

  • vegetable stock
    vegetable stock0.75 cup
  • white wine
    white wine0.25 cup
  • blood orange juice
    blood orange juice0.25 cup
  • lemon juice
    lemon juice1 tablespoon
  • shallot
    shallot1
  • to 8 peppercorns
    to 8 peppercorns7
  • sole fillets
    sole fillets2 pounds
  • to 6 butter
    to 6 butter5 tablespoons
  • salt and pepper
    salt and pepper4 servings
Instructions

Step 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.

Step 2

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

Step 3

Remove from liquid and set aside. Keep warm.

Step 4

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

Step 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.

Step 6

Serve immediately.

Categories

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free, primal, pescatarian

Source Information

Source: Foodista

License: CC BY 3.0

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