Orange Roughy Anderson Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Raspberries225 Gram
 Butter125 Milliliter
 Egg yolks2
 Orange roughy fillets1020 Gram (6 pieces, 170 gms)
 Prepared court bouillon500 Milliliter
 Blanched asparagus tips24
 Crab meat340 Gram

Nutrition Facts

Serving size

Calories 369 Calories from Fat 182

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 11.3 g56.4%

Trans Fat 0 g

Cholesterol 136.5 mg

Sodium 533.1 mg22.2%

Total Carbohydrates 9 g2.9%

Dietary Fiber 4.8 g19%

Sugars 2.5 g

Protein 37 g73.4%

Vitamin A 24.2% Vitamin C 25%

Calcium 3.5% Iron 5.3%

*Based on a 2000 Calorie diet

Directions

Puree the berries in a food processor, strain and discard pulp and seeds.
In a sauce pan, gently simmer the juice down to 2 tbsp (30 ml).
Cool.
Whisk the juice together with the egg yolks.
Melt the butter and keep it hot.
Place the egg yolks in a double boiler over low heat; cook, whisking constantly, until thick.
Remove from heat and whisk in the warm butter until a nice creamy sauce is formed.
Do not reheat.
Coddle the orange roughy in the court bouillon.
Place onto a baking sheet; top with asparagus and crab meat.
Cover with raspberry hollandaise and place in a preheated 500°F (260°C) oven until the sauce is golden brown.
Serve at once.
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