Pan-Steamed Orange Roughy

Name: Pan-Steamed Orange Roughy
Cuisine: France
Ingredients: 2 scallions, diagonally sliced into paper-thin slivers; 2 tablespoons slivered orange rind, blanched in boiling water for 2 minutes; 2 tablespoons slivered orange rind, blanched in boiling water for 2 minutes; 4 cups water; 1 pound jumbo asparagus; ½ cup dry white wine of your choice; 1 cup fish fumet; 3 kumquats, finely chopped, or one 2 x ½-inch strip orange rind; 1 cup bottled clam juice; 2 shallots, finely chopped; 3 kumquats, finely chopped, or one 2 x ½-inch strip orange rind; ½ cup crème fraîche; Small bouquet garni; Juice of 1 Valencia orange; 14 cup unsalted butter; Salt; Fresh lemon juice; 6 orange roughy fillets, ½ inch thick at the thickest part and at room temperature; Pepper from the mill

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Prepare the sauce before you steam the fish because no sooner is the fish ready than it must go to the table. If no fish fumet is available, use chicken stock, but the results will be different.

Ingredients

1 pound jumbo asparagus
4 cups water
1 cup <

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Peel and slice the asparagus diagonally into ¼ inch-thick slices. Bring the water to a boil and blanch the asparagus 2 minutes. Drain, reserving 1 cup of the asparagus cooking water. Rinse the asparagus under running cold water. Pat dry and set aside. Kept over hot water, the asparagus will be warm enough to add to the sauce.

Put the reserved asparagus cooking water, the fish fumet, whi