Recipe for Orange Roughy with Piquant Mustard and Herb Sauce

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Yield:

2 servings

Ingredients:

Amount	Ingredient
2 x	Orange Roughy fillets, each weighing approximately 175g (6oz)
15 ml	Seasoned flour, (1tbsp)
25 gm	Butter, (1oz)
45 ml	Dry white wine, (3tbsp)
30 ml	Wholegrain mustard, (2tbsp)
1/2 pkt	Fresh chives, chopped
1/2 pkt	Fresh dill, chopped

Instructions:

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.

NOTES : Orange roughy is considered the best of the New Zealand fish.

Pearly white fillets with a delicate shellfish flavour.

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