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SOLE IN ORANGE SAUCE

Bring a small saucepan of water to boil.  Cut the zest of one of the oranges into juliennes.  Boil for 5 minutes.  Drain and rinse with cold water.  Juice both of the oranges.  Roll the sole fillets into pinwheels, securing the ends with a toothpick.  Place the sole pinwheels in a buttered roasting pan and pour in the orange juice and wine.  Season with salt and pepper.  Bring to a simmer and poach for 8 minutes, turning once.  Transfer the fish to a warmed serving platter with a slotted spoon.  Bring the cooking juices to a boil in the roasting pan.  Boil hard until reduced by half.  In a small bowl whisk together the egg yolks and cr¸me fra”che.  Pour the egg yolk mixture into the roasting pan and heat gently but do not boil.  Season with salt and pepper.  Stir in the Grand Marnier.  Spoon the sauce over the sole and sprinkle with the orange zest.
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2 1/2 lbs sole fillets
2 cups dry white wine
2 navel oranges
1 tbsp unsalted butter
1 1/2 cups cr¸me fra”che
4 egg yolks
1 tbsp Grand Marnier
salt, pepper
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10
mn
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20
mn
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Be sure not to boil the sauce or it will curdle.
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Fish
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