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Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce

sole and salmon-tresse 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

Delicate salmon and sole braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine French
Servings 2 people

Ingredients
  

Orange Butter Cream Sauce

  • 2 oranges freshly juiced
  • 1 shallot(s) 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(s) 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.
    sole and salmon-tresse in orange butter sauce
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Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

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