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Sunshine Poached Fish with Sorrel

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Submitted by ghauck

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G FISH FILLETS
(preferably a firm, white fish)
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
1 237
CUP ML ORANGE JUICE
fresh squeezed
1 15
TABLESPOON ML LEMON JUICE
1 1
EACH EACH SHALLOTS
chopped *
1 1
EACH EACH LEEKS
halved, thinly sliced *
2 57.8
OUNCES ML/G WHITE WINE
3 7.1E+2
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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