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 crÅme fraöche. 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.
