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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.

sole and salmon-tresse in orange butter sauce
Salmon and Sole Tress in Orange Butter Sauce
Print Recipe
Delicate salmon and sole braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
sole and salmon-tresse in orange butter sauce
Salmon and Sole Tress in Orange Butter Sauce
Print Recipe
Delicate salmon and sole braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Ingredients
Orange Butter Cream Sauce
Sole and Salmon Braids
Servings: people
Instructions
Orange Butter Cream Sauce
  1. 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.
  2. 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
  1. Cut the salmon in 4 long stripes.
  2. Make 2 "tresses" (braids), with 2 filet of salmon with 2 sole filet each - interweaving the two fish to make a lovely braid.
  3. Heat your oven at 160ºc, 300ºF.
  4. 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.
  5. Cook the fish in the oven for 20 minutes and let rest 5 minutes.
  6. Remove and serve with the orange butter and 2 or 3 orange segments.
    sole and salmon-tresse in orange butter sauce
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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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