Orange Roughy in Wine Sauce

• 1 1/2 pounds roughy fillets, or haddock
• 1 cup white wine
• 1 tablespoon plus 2 teaspoons lemon juice
• 8 ounces sliced mushrooms
• 1/4 cup butter
• 1 cup heavy cream
• 2 egg yolks
• 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

Cook fish fillets in wine and lemon juice until tender. Melt 1 tablespoon butter over medium low heat in a skillet; sauté mushrooms until tender. Remove orange roughy to a hot platter and keep warm.

Heat wine to boiling and continue boiling for 10 minutes. Beat egg yolks in a small bowl; add cream. Pour wine over the egg and cream mixture while stirring briskly. Add remaining butter, mushrooms, parsley, salt, and pepper; pour over the hot fish.
Orange roughy recipe serves 6.