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Crispy Fish with Orange Ginger Sauce and Sauteed Spinach Part 2- Frying Fish and Preparing Sauce Recipe Video
|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)|
|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|
|Chopped parsley||2 Tablespoon|
Calories 1625 Calories from Fat 782
% Daily Value*
Total Fat 87 g134.4%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 470.7 mg
Sodium 1524.4 mg63.5%
Total Carbohydrates 98 g32.7%
Dietary Fiber 5.2 g21%
Sugars 34 g
Protein 105 g210.3%
Vitamin A 51% Vitamin C 235.6%
Calcium 28.9% Iron 35.3%
*Based on a 2000 Calorie diet
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 sautÃ© 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.
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