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Print this Recipe    Poached Fish Citrus

Poached Fish with Citrus Sauce
To serve four.

4 medium size white fish fillets
1/4 cup dry white wine
6 black peppercorns
1 bay leaf
1 small onion sliced

1 medium orange
1 Tbsp castor sugar
1 tsp cornflour
1 tsp water
15 grams butter

Place fish in single layer in large frying pan with wine, peppercorns,
bay leaf and onion, add enough water to just cover fish. Poach over
medium heat until fish is tender, remove from pan, drain on absorbent
paper. Serve with Citrus Sauce.

Remove rind from orange using vegetable peeler, cut into lung thin
strips. Squeeze juice from orange, need 1/2 cup, supplement as
necessary. Place sugar in small saucepan, cook over medium heat
without stirring until sugar is melted and golden in colour. Add
orange juice and stir until toffee is melted. Blend cornflour and
water, stir into sugar mixture, stir over high heat until mixture
boils and thickens. Remove from heat, add butter and rind, stir
until butter is melted. Serve.

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