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Orange Roughy Anderson Recipe
|Orange roughy fillets||1020 Gram (6 pieces, 170 gms)|
|Prepared court bouillon||500 Milliliter|
|Blanched asparagus tips||24|
|Crab meat||340 Gram|
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
In a sauce pan, gently simmer the juice down to 2 tbsp (30 ml).
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.