Fillets Of Fish In Sangria Sauce
|White fish fillets||12|
|All purpose flour||125 Milliliter (1/2 cup)|
|Lemon juice||45 Milliliter (3 tbsp)|
|Butter||60 Milliliter (4 tbsp plus 1 tsp (5 mL) extra butter)|
|Orange||1⁄2 , juiced|
|Grated orange zest||15 Milliliter (1 tbsp)|
|White wine/Rose wine||60 Milliliter (1/4 Cup)|
|Wine||60 Milliliter (1/4 cu, rose or white)|
|Cayenne pepper||2 , beaten|
|Egg yolks||2 , beaten|
|Cayenne pepper||To Taste|
|Cream||60 Milliliter (1/4 cup)|
|Parsley||15 Milliliter (1 tbsp)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Butter||1 Teaspoon (5 Milliliter Extra)|
|Orange||1 , zested, cut in fine strips and blanched|
|Orange||1 , peeled and cut in fine strips and blanched (Use The Peel Of Orange)|
Coat fish fillets in combined flour, salt and pepper.
Combine half the lemon juice and half the butter in frying pan.
Heat till butter melts.
Fry 6 fish fillets, 2 minutes on each side.
Set fish fillets aside on platter.
Drain juices from pan.
Heat remaining lemon juice and butter and fry remaining fish fillets.
When cooked, place on serving platter, cover with aluminum foil and keep warm in oven.
Combine orange juice, zest and white wine in top of double boiler.
Bring to boil, then reduce heat to simmer.
Add egg yolks and cayenne, stirring until thickened.
Remove pan from heat.
Stir in cream, parsley and butter.
Pour sauce over fish fillets and serve garnished with orange strips.