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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

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

Ingredients
  

Orange Butter Cream Sauce

  • 2 oranges freshly juiced
  • 1 shallot chopped
  • 1 glass White Wine
  • 150 gr. / 5.3 oz. Heavy Cream 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 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 - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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