Poached Orange Roughy with Tarragon Sauce

Recipe Number: 209 | Printer Friendly

Serving Size: 4
Prep Time: 40 Min.
Cook Time: 30 Min.
Ready In: 70 Min.

Ingredients:

2	tbsp(s)	100% Lemon Juice
2	tbsp(s)	Milk 2% Milk
4	cup(s)	Water
2	tbsp(s)	Onion(s), White Chopped
1/4	cup(s)	Carrots Chopped
2	tsp(s)	Tarragon Dried, Divided
1/4	cup(s)	Celery Chopped
1	cup(s)	Vegetable Broth
to taste / pinch		Sea Salt & Black Pepper
7	each	Peppercorns Whole
1	each	Egg Yolks
1	each	Bay Leaves
4	each	Orange Roughy Fillets

Directions:
1. In a large, nonstick skillet, combine the water, broth, vegetables, lemon juice, peppercorns, bay leaf and 1-1/2 teaspoons tarragon. Bring to a boil.
2. 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.
3. Strain one cup of the 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 heat.
4. 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 and serve.

Nutrition Information: Unavailable

Related Recipes: None.

Notes/Warnings: