| 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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