Pan-Seared Orange Roughy Fillet with Lemon Beurre Blanc

Ingredients

• 1000 g orange roughy fillet
• 2 pieces shallots
• 150 ml dry white wine (such as Muscadet)
• 1 piece lemon
• 50 g unsalted butter (for cooking)
• 200 g unsalted butter (for the sauce)
• to taste fine salt
• to taste ground white pepper
• 1 bunch flat-leaf parsley

Method

1. Take both butters out of the refrigerator 30 minutes before you begin so they reach room temperature (soft but not melted). Finely mince the shallots. Squeeze the lemon to obtain about 2 tablespoons of juice. Reserve the zest for garnish.
2. Pat the orange roughy fillets dry with paper towels. Season generously with salt and pepper on both sides.
3. Melt the cooking butter in a large nonstick skillet over medium-high heat. When the butter foams and smells nutty (without browning), place the fillets skin-side down (or with their flattest side down). Cook for 3 to 4 minutes: the edges will become opaque and the top will begin to turn white. Carefully turn them with a spatula and cook for another 2 to 3 minutes, depending on their thickness. The flesh should flake easily with a fork and remain pearly in the center. Transfer the fillets to a warm dish, cover with aluminum foil, and keep them in a 50 °C oven (or under a kitchen towel).
4. Pour the white wine into a small saucepan and add the minced shallots. Bring to a boil over high heat, then lower the heat and simmer until the liquid has reduced by two-thirds (about 5 minutes). About 3 tablespoons of syrupy liquid should remain. Remove from the heat.
5. Cut the sauce butter into small cubes (about 1 cm). Return the saucepan to very low heat. Add one cube of butter and whisk constantly until it has melted and been incorporated. Continue adding the cubes one at a time, whisking continuously, and never let the sauce boil (it will split). The sauce should become thick, smooth, and slightly pearlescent. If it gets too hot, briefly remove it from the heat.
6. Off the heat, add the lemon juice to the sauce and season lightly with salt and pepper. Taste and adjust the seasoning. The sauce should be tangy and well balanced.
7. Plate the dish: place an orange roughy fillet in the center of each warm plate. Generously spoon over the beurre blanc. Scatter over a few flat-leaf parsley leaves and a little lemon zest. Serve immediately.

Nutrition

Per serving

Energy

570.7 kcal

Protein

2.8 g

Carbohydrate

27.91 g

Fat

51.24 g

Fibre

8.24 g

Calcium

10.94 mg

Iron

0.27 mg

Magnesium

6.94 mg