Best Leeks In Orange Sauce Recipes

BRAISED ORANGE ROUGHY WITH LEEKS

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
• Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.

SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE

Steps:

• Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

ORANGE SAUCE

Steps:

• Rinse and dry the oranges. With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips. Don't take off any of the bitter white pith-if you do, trim it away from the strip. Put the strips of peel in a small saucepan, 2-quart or so.
• Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup. (Juice another orange if you have a cup or less.) Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
• Pour the sauce into a sieve set over a bowl. Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
• You should have about 3/4 cup of orange "soup." To thicken this into a sauce, whisk the butter into it bit by bit.
• Serve the sauce hot. Reheat on the stovetop if necessary, and whisk until smooth.
• Cauliflower
• Parsnips
• Turnips
• Leeks
• Celery root

LEEKS IN ORANGE SAUCE

Steps:

• Melt the butter in a large saucepan and fry the leeks for 2 minutes before adding the lemon juice and seasoning to taste.
• Put the lid on and allow the mixture to sweat gently for about 5 minutes, or until tender.
• Add the flour to the mixture and stir in thoroughly before adding the orange zest. Stir to combine, then gradually add the milk, stirring all the while.
• Bring the mixture to a boil then reduce to a simmer, allowing it to cook for 5 minutes more. Add the lemon juice and serve hot.