Sunshine Poached Fish with Sorrel
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
(preferably a firm, white fish) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
orange juice
fresh squeezed |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
shallots
chopped |
*
|
| 1 | each |
leeks
halved, thinly sliced |
*
|
| 2 | ounces |
white wine
|
|
| 3 | cups |
sorrel leaves
or spinach, fresh, chopped |
* |
| 1 | teaspoon |
olive oil
|
|
| 1 | teaspoon |
arrowroot flour
arrowroot dissolved in 2 teaspoons white wine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
(preferably a firm, white fish) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
orange juice
fresh squeezed |
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
shallots
chopped |
*
|
| 1 | each |
leeks
halved, thinly sliced |
*
|
| 57.8 | ml/g |
white wine
|
|
| 7.1E+2 | ml |
sorrel leaves
or spinach, fresh, chopped |
* |
| 5 | ml |
olive oil
|
|
| 5 | 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.
