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Ingredients

• 2 tablespoons [30 mL] unsalted butter
• 2 tablespoons [30 mL] all-purpose flour
• ¾ cup [180 mL] milk
• Salt and white pepper to taste
• Pinch of grated nutmeg
• 2 tablespoons [30 mL] butter
• 2 tablespoons [30 mL] leeks, minced
• Zest of 2 sour (Seville) oranges, julienne, reserving the orange sections (without the pith)
• ¼ cup [60 mL] orange liqueur, such as Cointreau or curaçao
• 1 cup [240 mL] sour orange juice (see preface for substitute)
• ½ cup [120 mL] veal or chicken broth
• 3 tablespoons [45 mL] orange marmalade
• 2 ounces [55 g] cold butter, diced
• 2 tablespoons [30 mL] parsley, chopped
• 1 pound sea bass or other white firm-fleshed fish, cut into ½-inch [1-cm] cubes
• Dry breadcrumbs, for coating
• Olive or vegetable oil, for deep-frying
• Orange zest curls, for garnish

Description

Chow