2 teaspoons whole butter, softened
1 tablespoon shallot, minced
2 4-ounce each orange roughy fillets
salt and white pepper, to taste
4 fluid ounces white wine
4 fluid ounces fish stock
2 fluid ounces heavy cream, optional
2 tablespoons tomato concassé
1 tablespoon chopped fresh basil
Servings: 1
1. Rub the bottom of an 8-inch (20-centimeter) sauté pan with the softened butter. Sprinkle the shallot into the pan.
2. Season the orange roughy fillets with salt and white pepper. Place the fillets in the sauté pan, presentation side up.
3. Add enough of the white wine and fish stock so that the liquid just covers the fish. Cover the pan and heat the poaching liquid to approximately 185°F (85°C). Do not let it boil. Poach the fillets until slightly underdone, approximately 3 to 4 minutes.
4. Remove the fish from the pan to a warm plate, cover and hold in a warm place.
5. Bring the poaching liquid to a boil and reduce until approximately 2 fluid ounces (60 milliliters) remain. If desired, add the heavy cream and reduce until the sauce is slightly thickened, approximately 1 minute. Add the tomato concassé and basil and cook only until they are warm. Adjust the seasonings with salt and white pepper. Plate the fish fillets and serve the sauce over the fish.
1 tablespoon shallot, minced
2 4-ounce each orange roughy fillets
salt and white pepper, to taste
4 fluid ounces white wine
4 fluid ounces fish stock
2 fluid ounces heavy cream, optional
2 tablespoons tomato concassé
1 tablespoon chopped fresh basil
Servings: 1
1. Rub the bottom of an 8-inch (20-centimeter) sauté pan with the softened butter. Sprinkle the shallot into the pan.
2. Season the orange roughy fillets with salt and white pepper. Place the fillets in the sauté pan, presentation side up.
3. Add enough of the white wine and fish stock so that the liquid just covers the fish. Cover the pan and heat the poaching liquid to approximately 185°F (85°C). Do not let it boil. Poach the fillets until slightly underdone, approximately 3 to 4 minutes.
4. Remove the fish from the pan to a warm plate, cover and hold in a warm place.
5. Bring the poaching liquid to a boil and reduce until approximately 2 fluid ounces (60 milliliters) remain. If desired, add the heavy cream and reduce until the sauce is slightly thickened, approximately 1 minute. Add the tomato concassé and basil and cook only until they are warm. Adjust the seasonings with salt and white pepper. Plate the fish fillets and serve the sauce over the fish.
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