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Poached Orange Roughy with Tarragon Sauce

4 cups water
1 cup dry white wine or vegetable broth
1/4 cup chopped celery
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons lemon juice
7 whole peppercorns
1 bay leaf
2 teaspoons dried tarragon, divided
4 orange roughy or red snapper fillet (4 ounces each)
1/8 teaspoon each salt and white pepper
2 tablespoons 2% milk
1 egg yolk

In a large nonstick skillet, combine the water, wine or broth, vegetables, lemon
juice, peppercorns, bay leaf and 1-1/2 teaspoons tarragon. Bring to a boil.
Reduce heat; add fillets and poach, uncovered, until fish is firm and flakes
easily with a fork (about 8-10 minutes per inch of fillet thickness). Remove to a
warm serving platter. Strain 1 cup of cooking liquid, place in a saucepan. Add
salt and pepper. Bring to a boil; cook until liquid is reduced to about 1/3 cup.

Printed from tasteofhome.com Jul 24, 2008

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Poached Orange Roughy with Tarragon Sauce cont.

Remove from the heat. In a small bowl, beat milk and egg yolk. Stir 1 tablespoon
reduced liquid into egg mixture' return all to the pan, stirring constantly. Stir
in remaining tarragon. Bring to a gentle boil over low heat; cook and stir for 1
minute or until thickened. Spoon over fish.

Yield: 4 servings.