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Orange Roughy
with smoke salmon and horseradish crust
Served with a horseradish rémoulade sauce.
Pre-prep. Instructions:
Preheat oven to 400°
Equipment needed:
Baking pan, brush
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Yield:
Ingredients:
←for this recipe
Directions:
1. For bread crumb topping mix all the ingredients in a small bowl, set aside. 2. For marinate mix all the ingredients in another small bowl. 3. Place the fish fillets in the baking pan leaving a little space in between, brush fish with marinate and refrigerate for no more than ˝ hour. 4. Preheat oven to 400°. Top each fillet with a single layer of smoked salmon, than spread the top of each fillet to completely cover the smoked salmon with the bread crumb mixture. Pour the white wine around the fish. 5. Bake fish till bread crumbs are golden and fish is cooked through 12 to 15 minutes. Use a flipper to remove fish to plate and serve with a dollop of horseradish rémoulade on the side.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com