Best 3 Braised Orange Roughy With Leeks Recipes
Indulge in the exquisite flavors of braised orange roughy, a culinary masterpiece that combines the delicate taste of orange roughy with the aromatic essence of leeks. This delectable dish is a symphony of textures and flavors, where the tender, flaky fish yields to the fork, while the leeks offer a subtly sweet and earthy counterpoint. Braised in a flavorful broth infused with white wine, chicken stock, and a hint of citrus, this dish promises a delightful experience for the senses. Accompanying this main course are two equally enticing recipes: a refreshing fennel and orange salad that adds a vibrant touch with its crisp texture and citrusy notes, and a creamy leek and potato soup that offers a comforting warmth with its velvety texture and savory flavors.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED ORANGE ROUGHY WITH LEEKS
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
- Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.
BRAISED LEEKS WITH ORANGE
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Provided by Martha Stewart
Categories Lunch Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
- Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.
Nutrition Facts : Calories 135 g, Cholesterol 1 g, Fat 5 g, Fiber 2 g, Protein 3 g, Sodium 295 g
BRAISED LEEKS WITH PARMESAN
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams
Tips:
- Choose the freshest orange roughy fillets. Look for fillets that are firm and have a slightly translucent appearance. Avoid fillets that are discolored or have a slimy texture.
- Use a good quality olive oil. Extra virgin olive oil is the best choice for this recipe, as it has a mild flavor that will not overpower the delicate flavor of the fish.
- Don't overcrowd the pan. When searing the fish, make sure to leave enough space between the fillets so that they can brown evenly. If you overcrowd the pan, the fish will steam instead of sear.
- Cook the fish until it is just cooked through. Orange roughy is a delicate fish, so it is important to avoid overcooking it. The fish is cooked through when it flakes easily with a fork.
- Serve the fish immediately. Braised orange roughy is best served immediately, while it is still hot and flaky. You can garnish the fish with fresh herbs, such as parsley or dill, before serving.
Conclusion:
Braised orange roughy with leeks is a simple but elegant dish that is perfect for a special occasion. The fish is cooked in a flavorful broth made with white wine, chicken broth, and herbs, and the leeks add a subtle sweetness and depth of flavor. This dish is sure to impress your guests, and it is also easy to make. So next time you are looking for a delicious and healthy seafood dish, give braised orange roughy with leeks a try.
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