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