Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Reduction
Orange butter sauce
Fish
To serve
How it's done
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Reduction
Heat the butter in a small pan until it foams and smells slightly nutty. Put the pan to one side. Place the wine, orange juice and shallot in a pan, bring to the boil, reduce to approx. 4 tbsp. Pour the reduction through a sieve into a thin-sided bowl, leave to cool.
Orange butter sauce
Add the egg yolks to the reduction and whisk together. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat the egg yolks for approx. 2 mins. Add the reserved butter drop by drop to begin with, then more gradually, stirring constantly. Continue to whisk until the sauce becomes creamy. Remove the pan and bowl from the heat, add the reserved orange zest to the sauce, season.
Fish
Heat the oil in a wide non-stick frying pan. Reduce the heat, season the fish fillets, add to the pan and fry for approx. 2 mins. on each side.
To serve
Plate up the fish with the orange butter sauce. Top with the capers and almonds.
| Serve with: | Wild rice |
|---|
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