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.