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Sunshine Poached Fish with Sorrel

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Submitted by ghauck

White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

This is the kind of dish that feels like fine dining but takes half an hour and uses one pan.

Firm white fish fillets poach gently in a bath of fresh-squeezed orange juice, white wine, sauteed shallots, and sliced leeks. Fresh sorrel (or spinach, if sorrel is hard to find) goes in for the last few minutes, wilting into the citrusy broth. The sauce gets thickened with a touch of arrowroot until it’s glossy and spoonable.

Serve it alongside saffron rice and let the sauce pool into every grain. Dinner for two that looks and tastes like you spent hours, not minutes.

Chef Tips

  • Use a firm white fish like cod, halibut, or snapper. Delicate fish will fall apart during poaching.
  • Fresh-squeezed orange juice makes a real difference here. The bottled stuff tastes flat in comparison.
  • Sorrel has a lemony tang that’s traditional in this dish. If using spinach, add a squeeze of extra lemon juice to mimic that acidity.
  • Dissolve the arrowroot in wine before adding to the sauce. Dumping it in dry will give you lumps.

Ingredients

1 453.6
POUND G FISH FILLET
(preferably a firm, white fish)
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
1 237
CUP ML ORANGE JUICE
fresh squeezed
1 15
TABLESPOON ML LEMON JUICE
1 1
EACH EACH SHALLOT
chopped *
1 1
EACH EACH LEEK
halved, thinly sliced *
2 57.8
OUNCES ML/G WHITE WINE
3 710
CUPS ML SORREL LEAVES
or spinach, fresh, chopped *
1 5
TEASPOON ML OLIVE OIL
1 5
TEASPOON ML ARROWROOT FLOUR
arrowroot dissolved in 2 teaspoons white wine

Directions

Sauté shallots and leek in 1 teaspoon olive oil lightly or until just clear.

Add orange juice and white wine.

Bring to boil.

Sprinkle fish very lightly with salt and pepper and nestle into pan.

Lower heat, cover and poach 4 minutes.

Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).

Remove fish and spinach to warm plates.

Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 372 15% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 242mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 112g
Vitamin A 5% Vitamin C 75%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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