Portand Raspberry Orange Roughy
|Red currant preserve||125 Milliliter|
|Lemon juice||10 Milliliter|
|Cracked black pepper||1 Milliliter|
|Orange roughy fillets||170 Gram|
|Melted butter||15 Milliliter|
Place the red currant preserves into a small sauce pan, add the port and lemon juice, simmer over low heat.
Press the raspberries through a sieve to remove the seeds, pour into the sauce.
Bring sauce to a boil.
Blend the cornstarch with 1 tbsp (15 ml) of water, add to the sauce and simmer until thick.
Remove from heat and stir in the black pepper.
Brush the orange roughy with the butter, bake in a preheated 350°F (180°C) oven for 8 minutes.
Plate the fish, pour the sauce over and serve.