Poached Orange Roughy with Tarragon Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A flavorful herb-flecked sauce enhances the mild, poached-to-perfection fish fillet in this recipe from our Test Kitchen. Ingredients:
4 cups water |
1 cup dry white wine or vegetable broth |
1/4 cup chopped celery |
1/4 cup chopped carrot |
2 tablespoons chopped onion |
2 tablespoons lemon juice |
7 whole peppercorns |
1 bay leaf |
2 teaspoons dried tarragon, divided |
4 orange roughy or red snapper fillet (4 ounces each) |
1/8 teaspoon each salt and white pepper |
2 tablespoons 2% milk |
1 egg yolk |
Directions:
1. In a large nonstick skillet, combine the water, wine or broth, vegetables, lemon juice, peppercorns, bay leaf and 1-1/2 teaspoons tarragon. Bring to a boil. Reduce heat; add fillets and poach, uncovered, until fish is firm and flakes easily with a fork (about 8-10 minutes per inch of fillet thickness). Remove to a warm serving platter.
2. Strain 1 cup of cooking liquid, place in a saucepan. Add salt and pepper. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Remove from the heat. In a small bowl, beat milk and egg yolk. Stir 1 tablespoon reduced liquid into egg mixture' return all to the pan, stirring constantly. Stir in remaining tarragon. Bring to a gentle boil over low heat; cook and stir for 1 minute or until thickened. Spoon over fish. Yield: 4 servings.
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