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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.
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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

Ingredients

Imprimer ma sélection
  • 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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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    grated ginger
  • 1
    orange zest only
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    ORGANIC NAVEL ORANGES

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    LARGE SEEDLESS NAVEL ORANGES

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    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


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  • 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
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    SAVE $1.40
    SELECTION BUTTER

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    $2.99 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

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Lactose-free recipes

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