Name: Orange Roughy with Piquant Mustard And Herb Sauce
Ingredients: 2 Orange Roughy fillets; each weighing; ; approximately 175g; ; (6oz); 15 ml Seasoned flour; (1tbsp); 25 g Butter; (1oz); 45 ml Dry white wine; (3tbsp); 30 ml Wholegrain mustard; (2tbsp); 1/2 pk Fresh chives; chopped; 1/2 pk Fresh dill; chopped; 30 ml D & L Hollandaise Sauce; (2tbsp)

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CATEGORY	CUISINE	TAG	YIELD
Grains	New Zealand	Waitrose1	2	servings

INGREDIENTS

2		Orange Roughy fillets; each weighing
		; approximately 175g
		; (6oz)
15	ml	Seasoned flour; (1tbsp)
25	g	Butter; (1oz)
45	ml	Dry white wine; (3tbsp)
30	ml	Wholegrain mustard; (2tbsp)
1/2	pk	Fresh chives; chopped
1/2	pk	Fresh dill; chopped
30	ml	D & L Hollandaise Sauce; (2tbsp)

INSTRUCTIONS

Coat both sides of fish in seasoned flour. Heat butter in a frying pan.
When foaming add fish and fry for 3-4 minutes on each side until cooked.
Drain on kitchen paper and keep warm.
Stir wine into juices and simmer for 1 minute.
Reduce heat and add mustard, herbs and hollandaise sauce. Warm gently and
serve sauce with the fish.
Converted by MC_Buster.
NOTES : Orange roughy is considered the best of the New Zealand fish.
Pearly white fillets with a delicate shellfish flavour.
Converted by MM_Buster v2.0l.

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