| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 4 | Orange roughy filets | |
| 1 | c | White wine |
| 1 | c | Water |
| 3/4 | lb | Softened, unsalted butter |
| 1/2 | Chopped parsley | |
| 2 1/2 | T | Lemon juice |
| Salt and pepper to taste | ||
| 1/4 | Sweet yellow onion minced | |
| 3 | oz | Fresh lemon juice |
| 3 | oz | Cider vinegar |
| 1 | pt | Heavy cream |
| 1 1/2 | lb | Unsalted butter |
INSTRUCTIONS
Procedure In a large saut pan, combine the 1 cup white wine with the water. Bring to a boil, place the fish filets in the liquid and cover the pan. Poach the fish for 7 to 10 minutes or until the meat in the center is white and flaky. Remove from the heat. Serve immediately with the orange beurre blanc and butter chips. For the Sauce: Combine the onion, wine, lemon juice, and vinegar. Reduce over medium heat until the liquid is almost all gone. Add the heavy cream and reduce slightly. 2. Gradually whisk in the butter until the sauce is glossy and creamy. Season with salt and pepper to taste. For the butter: Combine all the ingredients in a bowl. Form a loaf on a sheet of cellophane paper and place the butter in the freezer until it is stiff. Remove the cellophane and slice the loaf into butter chips. Place a chip on top of each fish filet while the fish is hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9239
Calories From Fat: 8837
Total Fat: 1005.1g
Cholesterol: 2846.4mg
Sodium: 381mg
Potassium: 1589.1mg
Carbohydrates: 36.5g
Fiber: 4.1g
Sugar: 7.8g
Protein: 22.4g