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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tbsp butter
3 large leeks using white and pale green parts, halved lengthwise, sliced
2 tsp sugar
1/2 tsp dried thyme, crushed
2 (8 oz) orange roughy fillets
1/2 cup whipping cream
1/4 cup dry vermouth
Fresh chives, cut in 1” lengths
Melt butter in a skillet over medium heat. Add leeks sprinkling with sugar, thyme and season with salt and pepper; sauté for 5 minutes. Reduce heat, cover and cook until very soft, stirring occasionally, about 10 minutes. Season fillets with salt and pepper and arrange on top of the leeks. Add cream and vermouth, cover and continue to cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm. Boil sauce until reduce and thickened slightly, about 3 minutes. Top fish with sauce and leeks. Garnish with chives. Serves 4
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BRAISED ORANGE ROUGHY WITH LEEKS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tbsp butter
3 large leeks using white and pale green parts, halved lengthwise, sliced
2 tsp sugar
1/2 tsp dried thyme, crushed
2 (8 oz) orange roughy fillets
1/2 cup whipping cream
1/4 cup dry vermouth
Fresh chives, cut in 1” lengths
Melt butter in a skillet over medium heat. Add leeks sprinkling with sugar, thyme and season with salt and pepper; sauté for 5 minutes. Reduce heat, cover and cook until very soft, stirring occasionally, about 10 minutes. Season fillets with salt and pepper and arrange on top of the leeks. Add cream and vermouth, cover and continue to cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm. Boil sauce until reduce and thickened slightly, about 3 minutes. Top fish with sauce and leeks. Garnish with chives. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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