Orange and Fennel Poached Sole

1. 1

   In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated.

2. 2

   Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes.

3. 3

   Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered.

4. 4

   Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter.

5. 5

   Season the sauce with salt and pepper and pour it through a fine sieve over the sole.

* Per serving · 4 servings · Values may vary.

No additional tips available.