Poached Orange Roughy with Tarragon Sauce

Name: Poached Orange Roughy with Tarragon Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 32 grams chopped carrot; 25 grams chopped celery; 2 teaspoons dried tarragon, divided; 1 egg yolk; 2 Tbsps lemon juice; 2 Tbsps 2% milk; 2 Tbsps chopped onion; 0 teaspoons each salt and white pepper; 454 grams orange roughy or red snapper fillet each); 235 milliliters dry white wine or vegetable broth; 946 milliliters water; 7 whole peppercorns

Poached Orange Roughy with Tarragon Sauce could be just the gluten free, primal, and pescatarian recipe you've been looking for. This main course has 119 calories, 20g of protein, and 2g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up bay leaf, milk, lemon juice, and a few other things to make it today.

Instructions

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).

Ingredients you will need

Lemon Juice

Peppercorns

Vegetable

Bay Leaves

Tarragon

Broth

Water

Fish

Wine

Equipment you will use

Frying Pan

Remove to a warm serving platter.

Strain 1 cup of cooking liquid, place in a saucepan.

Equipment you will use

Sauce Pan

Add salt and pepper. Bring to a boil; cook until liquid is reduced to about 1/3 cup.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Egg Yolk

Tarragon

Fish

Milk

Egg

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Sauce Pan

Bowl

Ingredients

Servings:

bay leaf 32grams

chopped carrot 25grams

chopped celery 2teaspoons

dried tarragon, divided 1

egg yolk 2Tbsps

lemon juice 2Tbsps

2% milk 2Tbsps

chopped onion 0teaspoons

each salt and white pepper 454grams

orange roughy or red snapper fillet each)235milliliters

dry white wine or vegetable broth 946milliliters

water 7

whole peppercorns

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Pinot Noir, Sparkling Wine, and Pinot Grigio are great choices for Orange Roughy. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Laurent-Perrier La Cuvee Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Laurent-Perrier La Cuvee Brut

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.