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 saucepan. Cook over medium heat until sauce is reduced by half, about 5 minutes.
3. Spray-coat two steamtable (12 x 20 x 2 inch) pans. Blend carrots, zucchini 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 425ºF for 15 to 20 minutes.SERVINGS:50 servingFrom:Recipe from the Alaska Seafood Marketing InstitutePHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
