FILLET OF FISH IN SANGRIA SAUCE

Ingredients :

12 white fish fillets

½ cup (125 ml) all purpose flour

salt and pepper, to taste

3 tbsp (45 ml) lemon juice

4 tbsp (60 ml) butter

juice of ½ orange

1 tbsp (15 ml) grated orange zest

¼ cup (60 ml) rose or white wine

2 eggyolks, beaten

cayenne pepper, to taste

¼ cup (60 ml) cream

1 tbsp (15 ml) chopped parsley

1 tsp (5 ml) extra butter

peel from 1 orange, cut in fine strips and blanched

Procedure :

Coat fish fillets in combined flour, salt and pepper. Combine half the lemon juice and half the butter in frying pan. Heat till butter melts, Fry 6 fish fillets, 2 minutes on each side. Set fish fillets aside on platter. Drain juices from pan. Heat remaining lemon juice and butter and fry remaining fish fillets. When cooked, place on serving platter, cover with aluminum foil and keep warm in oven.

Combine orange juice, zest and white wine in top of double boiler. Bring to boil, then reduce heat simmer. Add eggyolks and cayenne, stirring until thickened. Removed pan from heat.

Stir in cream, parsley and butter. Pour sauce over fish fillets and serve garnished with orange strips.