Orange And Fennel Poached Sole Recipes

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ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

  • Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

SOLE WITH FENNEL AND BLOOD ORANGES



Sole With Fennel and Blood Oranges image

I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.

Provided by Martha Rose Shulman

Categories     main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 blood orange, or a Cara Cara navel orange or a half-grapefruit
3/4 pound fillet of sole
Salt and ground black pepper
3 tablespoons corn flour (very fine cornmeal) or all-purpose flour
2 tablespoons extra-virgin olive oil
2 small fennel bulbs, trimmed, cored and thinly sliced, about 1 1/2 cups
1 tablespoon unsalted butter
1/4 cup fresh lemon juice
Chopped fennel fronds for garnish

Steps:

  • Cut away the ends of the orange, stand it on end and cut away the skin and pith by slicing down the sides, following the curvature of the fruit. Hold orange above a bowl to catch juice and cut the sections out from between membranes. Cut sections in half crosswise and set aside with the juice.
  • Season fish with salt and pepper. Lightly dredge in flour and tap to remove excess.
  • Heat 1 tablespoon olive oil over medium-high heat in wide, heavy skillet, preferably nonstick, that can accommodate fish fillets in a single layer. Add fennel and cook, stirring often, until crisp-tender, about 5 minutes. Transfer to a bowl and return the pan to the heat.
  • Add the remaining olive oil and the butter to the pan. When butter has begun to foam, add fish fillets, rounded side down. Cook 2 to 3 minutes, until the fillets release easily from the surface of the pan and are lightly colored. If the fillets are thin, check after 1 minute. Cook on the other side for 2 to 3 minutes, until fish is opaque all the way through. Do not overcook, or fish will fall apart.
  • Carefully transfer to individual plates or to a platter. Add lemon juice and orange sections and juice to the pan and stir constantly with a wooden spoon to deglaze. Juice should quickly reduce by half or more. Spoon juice and orange sections over the fish. Sprinkle chopped fennel fronds over top and serve with sautéed fennel on the side.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 9 grams, TransFat 0 grams

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

FENNEL AND ORANGE SCONES



Fennel and Orange Scones image

Provided by Valerie Bertinelli

Categories     dessert

Time 50m

Yield 24 scones

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
1 cup cake flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground fennel
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
1 1/4 cups cold heavy cream
1 tablespoon orange zest
1 large egg, separated
Creme fraiche, for serving
Strawberry jam, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
  • In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
  • Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.

ORANGE AND FENNEL POACHED SOLE



Orange and Fennel Poached Sole image

Categories     Citrus     Fish     Poach     Quick & Easy     Low Cal     Wheat/Gluten-Free     Orange     Fennel     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon white-wine vinegar
2 shallots, chopped fine
1/2 teaspoon fennel seeds
2 strips of orange zest, removed with a vegetable peeler
1/2 cup water
2 sole or orange roughy fillets (about 1 pound)
1 tablespoon unsalted butter

Steps:

  • In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.

BASS FILLETS POACHED WITH FENNEL AND ORANGES



Bass Fillets Poached With Fennel And Oranges image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield Four servings

Number Of Ingredients 14

1/4 cup fresh lemon juice
3 cloves garlic, peeled and minced
1/4 cup white wine
4 bass fillets (about 4 ounces each), all bones removed
2 oranges
1 lemon
1 cup white wine
1 clove garlic, peeled and minced
1/2 cup thinly sliced fennel bulb
1/2 small onion, peeled and thinly sliced
10 saffron threads
1/4 teaspoon salt
Freshly ground pepper to taste
8 basil leaves, cut into thin strips

Steps:

  • For the marinade, combine the lemon juice, garlic and wine in a shallow dish. Add the bass; marinate for 20 minutes, turning once.
  • Meanwhile, for the poaching liquid, peel the oranges and lemon with a paring knife to remove all of the pith. Cut out the orange and lemon sections from between the membranes. Set aside.
  • Place the wine, garlic, fennel and onion in a medium-size nonreactive saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Add saffron and simmer for 1 minute more. Remove bass from the marinade and place in the pan. Cover and simmer for 4 minutes. Add orange and lemon sections, cover and simmer for 2 minutes more.
  • Place 1 bass fillet on each of 4 plates. Using a slotted spoon, divide the fennel, onion and fruit sections among the plates, spooning them over the fish. Season with the salt and pepper to taste and sprinkle with the basil leaves. Serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 235 milligrams, Sugar 8 grams

CHARDONNAY-POACHED SALMON WITH FENNEL & ORANGE



Chardonnay-Poached Salmon With Fennel & Orange image

Another recipe I found in Cuisine at Home Slow Cooker Menus magazine. It is a little different in ingredients and you use a slow cooker which would free up your oven. I haven't tried it yet but it did sound easy and delicious. I suppose you could fix it in the oven also. Serve with Red Onion and Caper Cream which I will post also.

Provided by mama smurf

Categories     Low Cholesterol

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

2 lbs salmon fillets, skinned and in bones removed cut to fit slow cooker
4 cups fresh orange juice
3 cups Chardonnay wine
1 fennel bulb, sliced
1 red onion, sliced
2 teaspoons capers
1 teaspoon kosher salt
pepper
2 oranges, thinly sliced
fennel, fonds

Steps:

  • Fold a 36-inch piece of foil lengthwise to a width slightly larger than salmon fillet. Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.
  • Combine orange juice, chardonnay, fennel, onion, capers salt and pepper in the slow cooker then place salmon on top. Cover slow cooker; cook salmon on high-heat setting for 35-45 minutes.
  • Test salmon for doneness. Salmon should feel firm and the flesh should flake easily when pierced with a fork; after 30 minutes, test every 5 minutes.
  • When salmon is cooked trhough, remove it from the slow cooker by grbbing the ends of the foil and gently lifting out the salmon.
  • Arrange salmon on a platter and garnish with orange slices and fennel fronds. Serve salmon with Red Onion & Caper Cream and crakers, if desired.

Nutrition Facts : Calories 145.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 29.6, Sodium 168.2, Carbohydrate 11.3, Fiber 1.1, Sugar 7.5, Protein 12.2

FLOUNDER POACHED IN FENNEL-TOMATO SAUCE



Flounder Poached in Fennel-Tomato Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Poach     Quick & Easy     Dinner     Seafood     Fennel     Low Cholesterol     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
Kosher salt, freshly ground pepper
1 1/2 cups store-bought marinara sauce, preferably with no sugar added
4 4-ounce pieces skinless flounder fillet
Coarsely chopped fresh tarragon
Special Equipment
A spice mill (optional)

Steps:

  • Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
  • Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring often, until spices are beginning to darken, about 1 minute.
  • Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season with salt and pepper.
  • Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Place fillets in sauce. Cover skillet and reduce heat to medium-low. Cook until fish is opaque and beginning to flake, 12-15 minutes.
  • Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.

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