INGREDIENTS:48 oz. orange juice concentrate, thawed 2 cups white wine 3 Tbsps. fresh ginger root, minced ½ cup shallots, minced 2 ¼ cups heavy cream 10 cups carrots, julienned 7 cups zucchini, julienned 6 cups summer squash, julienned 50 sole fillets, 6-oz. each, thawed if necessaryDIRECTIONS:1. For 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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.