| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Fresh Spinach Leaves enough for 2 beds; 1 for each fillet |
| 12 |
oz |
Orange roughy – 2 fillets |
| 1 |
tb |
Margarine |
| 1 |
tb |
Flour |
| 1 |
|
Crushed small garlic clove |
| 1/2 |
c |
Milk |
| 1 |
|
Ripe tomato blanched & pressed through food processsor or 1/2 cup tomato juice |
| 1 |
ts |
White wine |
| 1 |
ts |
Lemon juice |
|
|
Salt |
|
|
Pepper |
|
|
Ground oregano |
|
|
Thyme |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
Clean spinach, blanch, drain and arrange on plates as a bed for the fish.
Poach or broil roughy until fish turns opaque and flakes when tested with a
fork. Place each fillet on a spinach bed and top with white tomato sauce.
SAUCE: Melt margarine over medium heat. Add flour and garlic. Whisk until
frothy. Continue whisking about 1 minute. Add milk and whisk until slightly
thickened. Reduce heat to low and add tomato. Whisk in wine, lemon juice,
salt and pepper, oregano and thyme. Sauce may be kept warm over low heat.
This is a rather thin sauce . NOTE: Can poach fish in 1/2 - 1 inch of water
in a skillet large enough to hold both fillets. Bring water to a boil, add
the fish, cover and reduce heat and simmer until fish is opaque and flakes.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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