Orange Roughy with Piquant Mustard And Herb Sauce

Categories: Waitrose1

Serves: 2 servings

Ingredients:

2 Orange Roughy fillets; each
-weighing
; approximately 175g
; (6oz)
15 ml Seasoned flour; (1tbsp)
25 g Butter; (1oz)
45 ml Dry white wine; (3tbsp)
30 ml Wholegrain mustard; (2tbsp)
1/2 pk Fresh chives; chopped
1/2 pk Fresh dill; chopped
30 ml D & L Hollandaise Sauce;
-(2tbsp)

Instructions:
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.

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