Sunshine Poached Fish with Sorrel
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 servingsPREP
10 minCOOK
20 minREADY
30 minThis 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
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.
Comments
