Poached Sole With Blood Orange Beurre Blanc

FOODISTA
10Ingredients
35Minutes
450Calories

Ingredients

US|METRIC
  • 3/4 cup chicken stock (or broth)
  • 1/4 cup white wine
  • 1/4 cup blood orange juice (or orange juice)
  • 1 tablespoon lemon juice
  • 1 shallot (chopped)
  • 8 peppercorns
  • 2 pounds sole fillets
  • 5 tablespoons unsalted butter (to 6)
  • salt
  • pepper
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    Directions

    1. Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch sauté pan over medium-low heat. (Use a smallish sauté 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. Remove from liquid and set aside. Keep warm.
    3. 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. Serve immediately.
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    NutritionView More

    450Calories
    Sodium21% DV510mg
    Fat31% DV20g
    Protein102% DV52g
    Carbs4% DV12g
    Fiber4% DV<1g
    Calories450Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol170mg57%
    Sodium510mg21%
    Potassium1200mg34%
    Protein52g102%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber<1g4%
    Sugars3g6%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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