Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce
Let’s Eat the World · Provencal Recipes · Starter Course · TasteIf you are looking for a lovely, elegant, and easy dish for a special evening, this is it. This recipe is excellent as a starter course or as a main course for a memorable evening. The recipe comes from Chef Eric Fraudeau, the co-founder of Let’s Eat The World – Culinary Experiences for Travel Lovers.

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 g heavy cream (35%) whipping cream 35%
- 100 g butter
Sole and Salmon Braids
- 150 g Salmon no skin and de-boned
- 4 Fillet of Dover sole
- 1 shallot chopped
- 1 glass white wine
- 30 g 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 an ovenproof baking dish, butter the bottom and sprinkle the shallots, salt and pepper. Add the 2 tresses on top and season the fish with salt and pepper . 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!
Try These Other Seafood Recipes
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
This restaurant-quality dish of plump shrimp in a fragrant, wine-infused sauce delivers bold, elegant flavours with minimal effort.
Check out this recipe
Seafood Pot Pie
Simple to prepare, this seafood dish delivers "wow" factor with the golden, puff pastry crust.
Check out this recipe
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Salmon Risotto and Rosé a Delicious Wine Pairing
October 21, 2020
I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have mentioned them all before, today’s …
Pan-Fried Salmon with Pine Nut Salsa
May 28, 2021
Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad …
Seared Salmon in a Sorrel Sauce
May 2, 2017
Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes. Saumon à la Crème d'Oseille…
Salmon Wellington – Salmon en Crôute
December 13, 2019
My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was "born" out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.…
No Comment