Recipe Ingredients

1 shallot, finely diced
1/4 cup poaching liquid
1/2 cup blood orange juice
1 peeling of each lemon, orange and lime zest
1/2 tsp soya sauce
3 tbsp cold butter
 

Recipe Directions

  1. Heat the canola oil in a small sauce pan over medium high heat; add the shallots and sauté until softened.
  2. Carefully add the ½ cup of poaching liquid, orange juice and citrus zest, simmer until reduced by half.
  3. Stir in the soya sauce and remove from the heat.
  4. Finish the sauce by whisking in the cold butter until incorporated and season with pepper to taste. Season to taste and serve warm with the poached fish.