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| Filet of Sole w/Orange Juice
3/4 cup of orange juice
3/4 cup of white wine
1 pound of fillets of sole
freshly ground pepper
2 tablespoons of Cointreau or cognac
2 teaspoons of grated orange peel
1 tablespoon of butter
2 leeks, white part only, sliced lengthwise
1 cup of julienne carrots
1 cup of julienne green beans
1 tablespoon of fresh dill, chopped |
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In a skillet combine the orange juice and wine. Sprinkle the fish with pepper and poach for about 5 - 7 minutes or until done. Remove fish and keep warm. Add Cointreau or cognac and orange peel to poaching liquid and reduce by 1/2. Meanwhile, in a separate nonstick skillet melt butter and sauté leeks , carrots, and beans for about 5 minutes or until just tender. Place fish on platter, surround by vegetables, and pour sauce over individual filets. Sprinkle with chopped fresh dill. Serves 4
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