| 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 |
bn |
Chopped parsley |
| 2 1/2 |
tb |
Lemon juice |
|
|
Salt and pepper to taste |
| 1/4 |
|
Sweet yellow onion minced |
| 1 |
c |
White wine |
| 3 |
oz |
Fresh lemon juice |
| 3 |
oz |
Cider vinegar |
| 1 |
pt |
Heavy cream |
| 1 1/2 |
lb |
Unsalted butter |
INSTRUCTIONS
FOR THE ROUGHY
FOR THE BUTTER
FOR THE SAUCE
Procedure:
1. 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:
1. 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:
1. 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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