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Gingered Fillets of Sea bream https://www.metro.ca/userfiles/image/recipes/filets-daurade-gingembre-2150.jpg PT15M PT1H00M PT1H15M
In a large pot, cook green onions 2-3 minutes in butter and oil. Add ginger and orange zest and cook for another 1-2 minutes. Add white wine. Bring to a boil and reduce by half. Add fish stock and season. Bring to a boil again. Immerse fillets. Liquid must cover fish completely. Bring cooking liquid back to a slow boil. Make sure that it does not come to a rolling boil. Cover and poach fillets over low heat, allowing 10-12 minutes per inch of thickness (5-7 minutes per cm). Remove fillets and set aside. Reduce cooking liquid by half. Whisk in butter. When the butter is completely melted, return fillets to sauce.
4
2 green onions, chopped fine 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 2 Tbsp. (30 mL) grated ginger 1 orange zest only 2 cups (500 mL) white wine 2 cups (500 mL) reconstituted fish stock 4 fillets of sea bream Salt and pepper to taste 1/4 cup (60 mL) butter
Gingered Fillets of  Sea bream

Gingered Fillets of Sea bream

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    green onions, chopped fine
  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SALTED OR UNSALTED

  • 1 Tbsp.
    (15 mL)
    oil
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  • 2 Tbsp.
    (30 mL)
    grated ginger
  • 1
    orange zest only
  • 2 cups
    (500 mL)
    white wine
  • 2 cups
    (500 mL)
    reconstituted fish stock
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  • 4
    fillets of sea bream

  • Salt and pepper to taste
  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $3.36
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

Imprimer ma sélection

Preparation

In a large pot, cook green onions 2-3 minutes in butter and oil. Add ginger and orange zest and cook for another 1-2 minutes.

Add white wine. Bring to a boil and reduce by half.

Add fish stock and season. Bring to a boil again.

Immerse fillets. Liquid must cover fish completely.

Bring cooking liquid back to a slow boil. Make sure that it does not come to a rolling boil.

Cover and poach fillets over low heat, allowing 10-12 minutes per inch of thickness (5-7 minutes per cm).

Remove fillets and set aside.

Reduce cooking liquid by half. Whisk in butter.

When the butter is completely melted, return fillets to sauce.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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