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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.

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.

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer

Cuisine French

Servings 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.

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Tags:Fish,Salmon,Sole

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