Julienne the zest of two oranges and squeeze the juice. Cut the third orange into segments, being careful to remove the seeds.
In a non-stick pan with a drizzle of olive oil, prepare the soles by flouring them.
Combine the julienned zest, segments, juice, liqueur, salt and pepper.
Once the sauce has reduced, add the butter, let it melt and serve!
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Portions:
4
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difficulty:
Media
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Total:
30 minutes
Ingredients
- 3 oranges
- 20 gr butter
- 0,5 glass(es) Cointreau liqueur
- spoon(s) flour
- qb extra virgin olive oil
- qb salt
- qb pepper
- 4 sole
