I picked up some Orange Roughy at the local Trader Joe's, and couldn't wait to cook it tonight. I looked at different techniques on the web and decided to potato crust them. Per Chad's request I served it with herbed Parmesan risotto with fresh green beans. I finished the dish with a lemon butter sauce I got from the FN website (I believe it was Sara Moultan). It was soooo delicious!
Potato Crusted Orange Roughy
- 2 6oz. Fillets of Orange Roughy (you can use almost any fish you like though)
- 1 cup potato flakes
- 1 egg beaten with a little cream and dijon mustard
- flour for dredging
- garlic powder
- salt and pepper
Pat fish dry and season with garlic powder, salt and pepper. Dredge them in flour, then egg, then potato flakes. Heat oil (I used best blend) over med. high heat and cook a few minutes on each side. drain on paper towel lined plate.
Herbed Parmesan Orzo
- 1 1/2 c. orzo
- 1 1/2 C. chicken stock
- 1 table spoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- 2 cloves of garlic minced
- 1/2 cup freshly grated paremsan cheese
- 1/2 cup chopped fresh green beans
- 1/4 C. onion finely chopped
- 2 1/2 Tbs. butter
- Salt and pepper
Heat butter in a medium sized skillet over medium heat. Add garlic, onion, fresh herbs and green beans. Saute for 3 minutes. Add orzo and cook for 2 minutes. Add chicken stock salt and pepper and bring to a boil. let boil for one minute turn down the heat and cover and let simmer for 20 minutes. When finished stir in parmesan cheese and blend together.
Lemon Beurre Blanc
- juice of one lemon
- 1 cup white wine (I used a chardonnay)
- 1 shallot finely chopped
- 7 Tbs. butter
- salt and pepper
- 2 Tbs. heavy cream
In a non reactive sauce pan add wine, lemon juice and shallots. Cook for 4-7 minutes until reduced to about 3 Tbs. Add heavy cream and cook for 2 minutes. Add butter a few tablespoons at a time whisking the entire time. Take sauce off heat and add the rest of the butter in increments continuing to whisk. Season with salt and pepper. Drizzle over fish and orzo.