Ingredients :
• 1 sole (about 300 g), filleted
• 1/2 lemon
• 1 untreated orange + juice 1 orange
• 1 tbsp cream
• 1 tbsp Cointreau
• 1/2 tsp fresh ginger cut in julienne
• 1/2 tbsp orange peel cut in julienne
• 50 g butter
• Salt and pepper
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Sole fillets with Cointreau
Preparation:
• Poach the fillets gently in the orange and lemon juice.
• Arrange the fish on a serving dish.
• Reduce the cooking juices by rapid boiling, then stir in the cream.
• Flavour the sauce with Cointreau, add the orange peel and the ginger.
• Grate the orange on a fine grater to make a puree of the zests and cream this puree with the butter.
• Thicken the sauce with this orange butter.
• Peel the oranges, removing all the pith and membranes.
• Pour the sauce over the fillets and decorate with the orange segments.
• Serve with boiled potatoes or aromatic rice.
Recipe produced by J.P. Maussion
© Cointreau
Used by Cooking2000 with Cointreau's permission
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