You are here

Crispy Fish With Orange Ginger Sauce And Sauteed Spinach Part 1- Preparing Batter

nickstellino's picture
Sole With Orange Ginger Sauce And Sauteed Spinach is yet another chef Nick's favorite dish. He loves to eat fish so he prepares them in wonderful dynamic sauces. So, today he is going to share of his fish recipes that derives its taste from orange and ginger sauce. Let's see how he prepares Sole With Orange Ginger Sauce And Sauteed Spinach and try this the next time we have sole in our kitchen.
Ingredients
  Sole 1 3⁄4 Pound, skinned and boned (Dover Or Petrale)
  Extra light olive oil 6 Tablespoon (Pompeian)
  Flour 1⁄2 Cup (8 tbs)
  Cream 1⁄4 Cup (4 tbs)
  Eggs 2
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Extra virgin olive oil 2 Tablespoon (Pompeian)
  White onion 1⁄2 , chopped
  Chopped ginger 1 Tablespoon, peeled
  Chopped orange zest 1 Tablespoon
  Garlic 3 Clove (15 gm), chopped (1 Tablespoon)
  Sole fillet 1⁄4 Pound, chopped
  Sherry 1⁄2 Cup (8 tbs)
  Orange juice 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs) (Or For A More Complex Flavor, 1 Cup Fish Stock And 1 Cup Chicken Stock)
  Orange 1 , peeled and sectioned
  Butter 2 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

To prepare the fillets:
Using a blender, mix the flour, cream and eggs€”adding the optional cornstarch for a fluffier coating€”and salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture over the fish. Turn each fillet to make sure that it is well coated with the egg-and-flour batter, handling gently so as not to break the delicate fillets.

In a large sauté pan, cook the extra light olive oil over high heat until it starts to sizzle, about 2 to 3 minutes. One at a time, lift the fish fillets from the egg-and-flour batter and place in the hot oil. (You might need to do this in 2 batches.) Cook the fish, 1 to 2 minutes per side, until it starts to brown. Lift the fish from the pan with a fish spatula and place on a tray lined with a paper towel. Pat the top of each fillet with another paper towel to absorb the extra oil.

To prepare the orange-ginger sauce:
Cook the extra virgin olive oil in a saucepan over high heat for 1 to 2 minutes. Reduce the heat to medium, add the onion and ginger, and cook for 1 to 2 minutes. Add the orange zest and garlic. Cook 1 more minute, stirring well; add the optional chopped sole, and cook 1 more minute. Increase the heat to high and add the sherry. Stir well and cook for 1 to 2 minutes until reduced by half. Add the orange juice and stock (or stocks). Bring to a boil over high heat, cover, then reduce the heat to medium-low and cook for 25 minutes.

Strain the sauce into another saucepan and dispose of the strained solids. Bring the liquid to a boil over high heat, then reduce the heat to medium and cook for 10 to 15 minutes until it thickens to a sauce-like consistency and coats the back of a spoon. The sauce can be made up to this point the day before. It will keep fresh in the refrigerator for 2 days.

Just before serving, add the optional sections of peeled orange and the butter to the orange-ginger sauce. Cook over low heat for 1 to 2 minutes and stir gently until the butter has completely melted into the sauce and the orange sections have warmed through.
For more information please visit: http://www.nickstellino.com/

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Saute
Ingredient: 
Fish
Grab a few ingredients, including Fish then see out the winter with these fast and fragrant Orange Ginger Sauce with sautéed Spinach. In the first part, Chef Nick starts with initial cooking of Sauce and making simple Fish batter. It's so easy with just few ingredients. Click on the next part to see the step by step making of this delicious dish .

Rate It

Your rating: None
4.375
Average: 4.4 (2 votes)