Orange and fennel poached sole

1 servings

Ingredients

Quantity Ingredient
¼ cup Fresh orange juice
¼ cup Dry white wine
1 tablespoon White-wine vinegar
2 Shallots; chopped fine
½ teaspoon Fennel seeds
2 Strips orange zest; removed with a
; vegetable peeler
½ cup Water
2 Sole or orange roughy fillets; (about 1 pound)
1 tablespoon Unsalted butter

Directions

In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes.

Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about ⅓ cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.

Serves 2.

Gourmet September 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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