Poached Sole With Blood Orange Beurre Blanc

Ingredients: 3/4 cup chicken or vegetable stock or broth,1/4 cup white wine,1/4 cup blood orange juice (or orange juice),1 tablespoon lemon juice,1 shallot, chopped,7 to 8 peppercorns,2 pounds sole fillets,5 tablespoons to 6 unsalted butter,Salt and pepper, to taste
Instructions:

1. Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch saut pan over medium-low heat. (Use a smallish saut pan so that poaching liquid covers most of the fish). Bring to a simmer.
2. With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky.
3. Remove from liquid and set aside. Keep warm.
4. Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes.
5. Remove from heat and whisk in butter, one tablespoon at a time. Season to taste. Ladle sauce over fish and garnish with lemon or blood orange slices.
6. Serve immediately.

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