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.
Servings Prep Time
2people 15minutes
Cook Time
40minutes
Servings Prep Time
2people 15minutes
Cook Time
40minutes
Ingredients
Orange Butter Cream Sauce
Sole and Salmon Braids
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.