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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: rpw@topaz.cs.Virginia.EDU (Ray Wagner)
Date: Tue, 24 Mar 1992 15:02:12 GMT
Subject: FISH: Quenelles of Orange Roughy with Caper Cheese Sauce
Summary: orig. subject: FISH: orange roughy recipe
Archive-Name: recipes/fish/orange-roughy+cheese-sauce
Keywords: recipe fish orange roughy cheese sauce
Followup-To: rec.food.cooking
Organization: University of Virginia Computer Science Department
Approved: aem@mthvax.cs.miami.edu
Here's a great recipe from the KitchenAid Cookbook. It calls
for sole, but we've only made it with orange roughy.
Quenelles of Orange Roughy (Sole) with Caper Cheese Sauce
2 lbs orange roughy filets 1 tsp salt
1/4 cup butter or margarine 1/8 tsp nutmeg
3/4 cup water 2 tsp chopped parsley
1 cup all-purpose flour 2 Tbl heavy cream
3 eggs 2 tsp lemon juice
1/4 tsp pepper boiling water
Grind or process finely and drain fish. Set aside. Heat butter and
water in saucepan over medium heat. When mixture boils, reduce heat
and quickly stir in flour, mixing vigorously until mixture leaves
sides of pan in a ball. PLace mixture in bowl. Beat in eggs, one at
a time, beating 30 seconds after each addition. Add fish, pepper,
salt, nutmeg, parsley, cream. Beat 1 minute. Refridgerate mixture for
30 minutes.
Shape mixture into 12 ovals using two large serving spoons. Arrange
ovals in a greased 12-inch skillet. Carefully add lemon juice and
boiling water into side of pan until quenelles are immersed. Simmer
15 minutes over medium heat. drain well and serve immediately with
Caper Cheese Sauce.
Yield: 5 to 6 servings
Caper Cheese Sauce
2 Tbl butter or margarine 1 Tbl chopped parsley
3 Tbl all purpose flour 1/4 tsp salt
3/4 cup milk 1 tsp peper
1 cup shredded swiss cheese 1/2 cup heavy cream
1 Tbl chopped capers 1 Tbl dry vermouth
1/4 tsp tarragon
Melt butter in saucepan over medium heat. Add flour and cook 2 minutes,
stirring constantly. Gradually add milk, stirring until thickened. Add
cheese, capers, tarragon, parsley, salt, pepper, cream, and vermouth.
Cook and stir over low heat until cheese melts.
Yield: 1-1/2 cups
Ray Wagner rpw@cs.virginia.edu