Orange roughy with piquant mustard and herb sauce

2 servings

Ingredients

Quantity Ingredient
2 Orange Roughy fillets; each weighing
; approximately 175g
; (6oz)
15 millilitres Seasoned flour; (1tbsp)
25 grams Butter; (1oz)
45 millilitres Dry white wine; (3tbsp)
30 millilitres Wholegrain mustard; (2tbsp)
½ pack Fresh chives; chopped
½ pack Fresh dill; chopped
30 millilitres D & L Hollandaise Sauce; (2tbsp)

Directions

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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