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Orange Roughy With Orange Beurre Blanc And Citrus Parsley

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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)
----------------------------------------------
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


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