Sole of Lemon Sole with Spicy Orange Sauce

lemon, salt and pepper. Cover with aluminum foil and cook in an oven heated to 220 °C for 12 to 16 minutes, depending on the thickness.

For the sauce, boil fish stock, orange juice and a little ginger powder in a wide frying pan at high temperature to 1 dl of liquid.

Peel a small bit of peel from the blood orange with a zester knife for the garnish. Blanch the peel strips briefly in boiling hot water, drain in a colander and rinse when cool. Peel orange down to the flesh and cut slices from the membranes with a sharp kitchen knife.

Allow sauce reduction to bubble up just before serving. Gradually swirl ice-cold butter pieces into sauce, stirring vigorously. Make, stirring constantly, until sauce thickens. Season spicily with salt, pepper and ginger. Finally, add orange peel and slices. Only heat well, otherwise the latter will readily disintegrate.

Pour sauce onto preheated plates, arrange orange slices and fish braids on top.

Peel the raclette potatoes, cut them into quarters lengthwise and stuff them with olives into an ovenproof dish. Season with salt and pepper. Drizzle with olive oil and place in the oven about thirty minutes before the fish.

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