for 4 people

Reduction

100 g	butter
1 dl	white wine
1	organic orange, a little of the grated zest (set aside) and the juice
1	shallot, finely chopped

Orange butter sauce

2	fresh egg yolks
¼ tsp	salt
a little	pepper

Fish

1 tbsp	olive oil
8	sole fillets (MSC) (approx. 80 g each)
½ tsp	salt
a little	pepper

To serve

30 g	capers, rinsed, drained
2 tbsp	almonds, roasted, coarsely chopped

How it's done

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.

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