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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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