Recipe: Perch à l’Orange gives the humble panfish an exotic French twist

RECIPE & PHOTO BY CAMERON TAIT

We’ve all tasted dozens of different ways to serve perch, from breaded or battered to fried or baked. So why not set the bar a touch higher with a twist on that old French masterpiece, Sole a l’Orange? Serve it just once and your guests will swear they’re dining at a white tablecloth restaurant. Revitalizing a culinary classic is rewarding, too, especially when it includes your fresh catch of the day. At first, the process for this dish may seem daunting, but don’t worry—it’s simpler than you might think. Serves 4.

• 4 oranges
• 8 perch fillets
• Kosher salt and pepper, to taste
• ½ cup white wine
• 4 oz orange juice (from 2 oranges)
• 3 strips orange peel
• ½ cup heavy cream
• 2 tbsp butter
• Kosher salt, to taste
• Pinch cayenne pepper
• 8 orange wedges

1. Slice off the top third of each orange, then separate the flesh from the inner rind with a knife and scoop out as much as possible with a spoon. Set aside hollowed-out oranges. Squeeze the orange tops and the scooped out orange through a strainer; set aside 4 ounces of the juice.
2. Season both sides of fillets with salt and pepper, then roll each one into a circle, starting at the tail. Place two rolled up fillets into each hollowed-out orange and set aside.
3. In a small sauce pot, simmer the wine, reserved orange juice and orange peel on medium for 7 minutes. Add the cream and simmer for another 10 minutes, then set aside the resulting sauce.
4. Crumple up an 8-inch piece of tinfoil, then flatten it slightly and lay it across the bottom of a medium-sized pot. Place stuffed oranges on top of the rumpled foil, which will keep them from rolling over. Next, add 1 inch of water and bring to a light boil. Cover with lid and cook on medium-low for approximately 15 minutes, or until the internal temperature of the fish reaches 150°F.
5. Return wine sauce to a simmer, then add butter. Whisk to mix, and season with salt and cayenne pepper.
6. Place stuffed oranges on a serving bowl, pour sauce over top and garnish with orange wedges. Serve immediately with steamed broccolini as a suggested side.

FOR THE GLASS

With its fresh notes of white peach, gooseberry and hint of pink grapefruit, Peller Family Reserve’s crisp and light Sauvignon Blanc makes a perfect pairing for this tasty fish dish. Serve well-chilled.