Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce
Nice, elegant, easy and with the orange butter, it makes a prefect appetizer or main course for a special evening.
Salmon and Sole Tress in Orange Butter Sauce
Delicate salmon and sole braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.
Ingredients
Orange Butter Cream Sauce
- 2 oranges freshly juiced
- 1 shallot chopped
- 1 glass White Wine
- 150 gr. / 5.3 oz. heavy cream (35%) whipping cream 35%
- 100 gr. / 3.5 oz. Butter
Sole and Salmon Braids
- 150 gr. / 10.6 oz. Salmon no skin and de-boned
- 4 Fillet of Dover sole
- 1 shallot chopped
- 1 glass White Wine
- 30 gr. / 1.1 oz. Butter
- Salt and Pepper
- Orange butter cream sauce
Instructions
Orange Butter Cream Sauce
- In a saucepan, reduce the orange juice with the shallot until you have 3 to 4 spoons left in the pan, add the wine and reduce again for 4 minutes.
- Add the cream, boil 5 minutes until thicker, then whisk with the butter and bring to a boil again, season with salt and pepper and even a little chili pepper can be a nice touch if you like.
Sole and Salmon Braids
- Cut the salmon in 4 long stripes.
- Make 2 "tresses" (braids), with 2 filet of salmon with 2 sole filet each - interweaving the two fish to make a lovely braid.
- Heat your oven at 160ºc, 300ºF.
- In a oven dish, butter the bottom and sprinkle the shallots, salt and pepper, add the 2 tresses on top and salt and pepper the fish, add add wine to the dish.
- Cook the fish in the oven for 20 minutes and let rest 5 minutes.
- Remove and serve with the orange butter and 2 or 3 orange segments.
Tried this recipe?Let us know how it was!
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