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Poached Sole With Blood Orange Beurre Blanc

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $5.18 One serving costs about $5.18

$5.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,pescetarian,gluten free,primal,pescatarian lunch,main course,main dish,dinner
spoonacular Score:40%

Spoonacular Score: 40%

 

Poached Sole With Blood Orange Beurre Blanc might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 311 calories, 29g of protein, and 19g of fat each. For $5.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires vegetable stock, to 6 butter, shallot, and sole fillets. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so super. Petrale Sole With Meyer Lemon Beurre Blanc, Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc, and Poached Flounder With Mint Beurre Blanc are very similar to this recipe.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Sole. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.

GIFFT by Kathie Lee Gifford Pinot Grigio

GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.

» Get this wine on Wine.com

Ingredients

Servings:
0.75 cups
0.75 cups vegetable stock
vegetable stock
0.25 cups
0.25 cups white wine
white wine
0.25 cups
0.25 cups blood orange juice
blood orange juice
1 Tbsp
1 Tbsp lemon juice
lemon juice
1
1  shallot
shallot
7
7  peppercorns
peppercorns
2 lb
2 lb sole
sole
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
some
some salt and pepper
salt and pepper
0.75 cups vegetable stock
0.75 cups
vegetable stock
0.25 cups white wine
0.25 cups
white wine
0.25 cups blood orange juice
0.25 cups
blood orange juice
1 Tbsp lemon juice
1 Tbsp
lemon juice
1  shallot
1
shallot
7  peppercorns
7
peppercorns
2 lb sole
2 lb
sole
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
some salt and pepper
some
salt and pepper

Equipment

spatula
spatula
ladle
ladle
whisk
whisk
frying pan
frying pan
spatula
spatula
ladle
ladle
whisk
whisk
frying pan
frying pan


Instructions

Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch saut pan over medium-low heat. (Use a smallish saut pan so that poaching liquid covers most of the fish). Bring to a simmer. With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky. Remove from liquid and set aside. Keep warm. Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes. Remove from heat and whisk in butter, one tablespoon at a time. Season to taste. Ladle sauce over fish and garnish with lemon or blood orange slices. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.18
Ingredient
¾ cups vegetable stock
¼ cups white wine
¼ cups blood orange juice
1 tablespoon lemon juice
1 shallot
7 peppercorns
2 pounds sole
5 tablespoons unsalted butter
Price
$0.57
$0.81
$0.34
$0.10
$0.14
$0.04
$18.12
$0.60
$20.72

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
311 Calories
28g Protein
18g Total Fat
4g Carbs
8% Health Score
Limit These
Calories
311
16%

Fat
18g
29%

  Saturated Fat
10g
62%

Carbohydrates
4g
1%

  Sugar
2g
3%

Cholesterol
139mg
47%

Sodium
1022mg
44%

Alcohol
1g
9%

Get Enough Of These
Protein
28g
57%

Selenium
60µg
87%

Phosphorus
585mg
59%

Vitamin D
6µg
44%

Vitamin B12
2µg
43%

Vitamin B6
0.26mg
13%

Vitamin A
638IU
13%

Potassium
435mg
12%

Vitamin E
1mg
12%

Vitamin B3
2mg
12%

Vitamin C
9mg
12%

Magnesium
46mg
12%

Calcium
58mg
6%

Zinc
0.8mg
5%

Vitamin B5
0.5mg
5%

Folate
19µg
5%

Vitamin B1
0.07mg
5%

Manganese
0.09mg
5%

Vitamin B2
0.06mg
4%

Iron
0.58mg
3%

Copper
0.06mg
3%

Vitamin K
1µg
2%

Fiber
0.29g
1%

covered percent of daily need

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