2 fillets of cod, 250g each
Salt and white pepper to taste
1 cup of dry white wine
2 tablespoons of finely chopped onion
For the sauce
1/4 cup of finely chopped onion
1/2 cup of white wine vinegar
1/2 cup of dry white wine
2 tablespoons of grated orange zest
1/2 cup of freshly squeezed orange juice
2 tablespoons of chopped fresh parsley
1/2 cup of butter, cut into small pieces
2 fillets of cod, 250g each
Salt and white pepper to taste
1 cup of dry white wine
2 tablespoons of finely chopped onion
For the sauce
1/4 cup of finely chopped onion
1/2 cup of white wine vinegar
1/2 cup of dry white wine
2 tablespoons of grated orange zest
1/2 cup of freshly squeezed orange juice
2 tablespoons of chopped fresh parsley
1/2 cup of butter, cut into small pieces
Place the fillets between two sheets of plastic wrap
Using the flat side of a meat mallet, gently pound the thicker end of each fillet
Cut each fillet into three strips
Season with salt and white pepper
Roll up each strip starting from the thinner end, forming a roulade
Secure the ends with toothpicks
In a large skillet, combine 4 cups of water with the wine and onion
Season with salt and white pepper
Bring to a simmer over low heat
Add the roulades of fish and cover with aluminum foil
Cook for 8 minutes, or until the fish flakes apart
Drain the roulades on paper towels
Place a deep plate over them to keep them warm
Prepare the sauce: combine all ingredients except butter
Bring to a simmer over medium heat
Reduce the liquid by 1/3 cup
Strain through a fine-mesh sieve, pressing on solids and discarding solids
Return the saucepan to low heat and add pieces of butter one at a time, whisking rapidly before each addition
Remove from heat and continue whisking until the butter melts and the sauce thickens slightly
Season with salt and white pepper
Serve around the roulades of fish, garnishing with orange slices and parsley if desired
Serves 4
