Equipment
* optional
Ingredients
Sole
- 300 g sole fillets, patted dry
- 15 g rice flour
- 3 g sea salt
- 1 g white pepper, freshly ground
- 15 ml olive oil
- 15 g unsalted butter
Sautéed Fennel
- 300 g fennel bulbs, trimmed, cored, and thinly sliced
- 15 ml olive oil
- 15 g unsalted butter
- 2 g sea salt
Blood Orange Sauce
- 2 blood oranges
- 15 ml lemon juice, freshly squeezed
- 30 g shallot, finely minced
- 45 ml dry white wine
- 45 g unsalted butter, cold, cut into small cubes
Nutrition (per serving)
Method
Prepare the citrus. Using a sharp knife, cut away the peel and pith from one blood orange, then carefully cut between the membranes to release the segments (supremes). Set aside. Squeeze the juice from the second blood orange and the lemon.
Heat the olive oil and butter for the fennel in a large skillet over medium heat. Add the thinly sliced fennel and sea salt. Cook, stirring occasionally, until the fennel softens and develops a light golden caramelization, about 12 to 15 minutes. Transfer to a bowl and keep warm.
While the fennel cooks, prepare the sole. Season both sides of the fillets evenly with sea salt and white pepper. Lightly dredge the fillets in rice flour, shaking off any excess. This creates a delicate crust while keeping the dish gluten-free.
In a large non-stick skillet, heat the olive oil and butter over medium-high heat until the butter foams and the foam begins to subside. Carefully lay the sole fillets in the pan away from you to prevent splashing.
Pan-fry the sole for 2 to 3 minutes until the bottom is golden brown. Gently flip using a fish spatula and cook for another 1 to 2 minutes. The flesh should be opaque and flake easily. For optimal texture, cook to an internal temperature of 60C/140F, though health guidelines recommend 74C/165F for safety. Transfer the fish to a warm plate and loosely tent with foil.
In the same skillet used for the fish, lower the heat to medium. Add the minced shallot and sauté for 1 minute until translucent. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half.
Stir the blood orange juice and lemon juice into the reduced wine. Bring to a gentle simmer for 1 minute. Remove the pan entirely from the heat. Gradually add the cold butter cubes a few at a time, whisking constantly until the sauce emulsifies into a glossy, slightly thickened glaze.
Gently fold the reserved blood orange supremes into the warm emulsified sauce just to heat them through without breaking them apart.
Divide the warm sautéed fennel between two warmed dinner plates, creating a bed in the center. Carefully place a sole fillet over the fennel. Spoon the blood orange pan sauce generously over the fish, ensuring the citrus segments are elegantly distributed. Garnish with a few delicate fennel fronds.
Chef's Notes
- Sole is extremely delicate; avoid moving it around the pan once it drops in. Let the crust form naturally to prevent tearing.
- Using white pepper instead of black pepper maintains the clean visual appeal of the fish and sauce without leaving black specks.
- For the cleanest citrus supremes, use a very sharp paring knife and work over a bowl to catch any excess juice to add back into your sauce.
- If blood oranges are out of season, you can substitute with a mixture of Cara Cara oranges and a splash of grapefruit juice to mimic the complex, tart-sweet profile.
Storage
Refrigerator: 1 day — Store the fennel and fish separately. Sauce will solidify when chilled and may break upon reheating.
Reheating: Reheat fennel gently in a skillet. Fish is best warmed briefly in an oven at 150C/300F. Do not boil the sauce to reheat or it will break.
