Orange roughy with orange beurre blanc and citrus parsley b

1 servings

Ingredients

Quantity Ingredient
4 Orange roughy filets
1 cup White wine
1 cup Water
¾ pounds Softened; unsalted butter
½ bunch Chopped parsley
2½ tablespoon Lemon juice
Salt and pepper to taste
¼ Sweet yellow onion minced
1 cup White wine
3 ounces Fresh lemon juice
3 ounces Cider vinegar
1 pint Heavy cream
1½ pounds Unsalted butter

Directions

FOR THE ROUGHY

FOR THE BUTTER

FOR THE SAUCE

Procedure:

1. 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:

1. 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:

1. 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.

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