Orange Roughy With Piquant Mustard And Herb Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New Zealand | Waitrose1 | 2 | Servings |
INGREDIENTS
| 2 | Orange Roughy fillets, each | |
| weighing | ||
| approximately 175g | ||
| 6oz | ||
| 15 | Seasoned flour, 1tbsp | |
| 25 | g | Butter, 1oz |
| 45 | Dry white wine, 3tbsp | |
| 30 | Wholegrain mustard, 2tbsp | |
| 1/2 | Fresh chives, chopped | |
| 1/2 | Fresh dill, chopped | |
| 30 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 26.9mg
Sodium: 1.4mg
Potassium: 3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g