Elevating the Classic Sauce à l’Orange with Seaberries and Dill.

Sauces are renowned for their ability to add depth, complexity, and a burst of flavour to a dish. A well-crafted sauce can balance and harmonize different flavour elements in a meal. Whether cutting through the richness of a fatty cut of meat or adding a sweet note to a savoury dish, sauces contribute to a more well-rounded and enjoyable flavour experience. And every cuisine worldwide has a list of sauces to represent the flavours of its nation, whether it is an Italian marinara, Indian korma, or the classic French sauce à l’orange. 

Today, I am sharing the recipe for my seaberry sauce. This simple recipe is a twist on a classic but unique in its own way. This Seaberry sauce is tangy, lightly sweet, and just right to enhance roasted salmon or duck or even as a holiday alternative to the cranberry jelly that is usually highly processed and overloaded with sugar. 

Seaberry Sauce for Fish and Poultry

Ingredients:

• 1 teaspoon Olive Oil
• 1/2 cup French shallots, finely chopped
• 3/4 cup seaberries
• 3/4 cup Zeste Orange Liqueur 
• The juice from half of a large Navel orange
• 1 tablespoons Agave nectar
• 1 1/2 tablespoons fresh dill, chopped
• Salt & freshly ground White Kampot Pepper

Instructions:

1. Prepare Ingredients:

• • Begin by finely chopping the French shallots.
  • Rinse the seaberries and set them aside.
  • Juice half of a Navel orange and chop the fresh dill.

1. Saute Shallots:

• • In a saucepan over medium heat, heat olive oil and sauté the finely chopped shallots until they become translucent. This usually takes about 2-3 minutes.

1. Add Zeste Orange Liqueur:

• • Pour in the Zeste Orange Liqueur and cook for an additional 1 minute, allowing the alcohol to evaporate and the flavours to meld. If you cannot find Zeste brand liqueur, feel free to use an alternative fine orange liqueur. 

1. Incorporate Seaberries, Orange Juice, and Agave Nectar:

• • Add the seaberries, freshly squeezed Navel orange juice, and Agave nectar to the saucepan. Stir well to combine all the ingredients.

1. Cook Over Medium Heat:

• • Cook the sauce over medium-high heat, allowing it to simmer and reduce. Stir occasionally to prevent sticking.

1. Add Fresh Dill:

• • Once the sauce has thickened to your desired consistency, stir in the freshly chopped dill. This step adds a burst of fresh, aromatic flavour to the sauce.

1. Adjust Consistency and Seasoning:

• • If needed, adjust the consistency of the sauce by cooking it a bit longer or adding a splash of water if it becomes too thick. Season with a bit of salt and freshly ground white Kampot pepper. Taste and adjust the seasoning by adding more Agave nectar or orange juice if desired.

1. Serve:

• • Once the sauce reaches the desired thickness and flavour, remove it from the heat. Serve the Seaberry Sauce over grilled or roasted salmon or duck for a delightful burst of fruity and citrusy goodness.

Et Voilà! This Seaberry Sauce is a guaranteed people pleaser. Try it out, and share your thoughts in the comments below.