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.
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