Alaska Sole with Julienne Ginger Vegetables

Source: Alaskan Seafood Council

Yield: 50 (6 oz.) servings

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Nutritional Information:
Nutritional Information

Ingredients

•	GINGER SAUCE:

•	1 1/2 qt. SYSCO Classic orange juice concentrate

•	2 c. White wine

•	3 Tbsp. SYSCO Imperial fresh ginger root, minced

•	1/2 c. Arrezzio shallots, minced

•	2 1/4 c. SYSCO Imperial Heavy cream

•	10 c. SYSCO Imperial Carrots, julienned

•	7 c. SYSCO Imperial Zucchini squash, julienned

•	6 c. SYSCO Imperial Summer squash, julienned

•

FISH:

•	SYSCO Classic Sole fillets, thawed if necessary

Preparation

1.	Prepare sauce: Combine orange juice, wine, ginger and shallots in saucepan. Cook over medium heat, stirring occasionally until reduced by half, about 5 minutes.

2.	Slowly add sauce to heavy cream in saucepan. Cook over medium heat until sauce is reduced by half, about 5 minutes.

3.	Spray-coat two steamtable (12x20x2-inch) pans. Blend carrots and squash in bowl. Divide and line bottom of pans with vegetables. Fold sole and place on top of vegetables. Pour sauce over sole and vegetables.

4.	Cover with film wrap and steam for 10 minutes OR cover with foil and convection bake at 425 degrees F. for 15-20 minutes.