Orange Roughy Anderson Recipe
Ingredients
| Raspberries | 225 Gram | |
| Butter | 125 Milliliter | |
| Egg yolks | 2 | |
| 6-170 g orange roughy fillets | ||
| Court bouillon | 500 Milliliter | |
| 24 blanched asparagus tips | ||
| 340 g cooked crab meat | ||
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.
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.
Chef
