2 inch diagonally bread baguette french toasted cut
1 teaspoon capers
8 ounce bottled clam juice
0.5 cup vermouth dry
1 large egg yolk
0.5 cup parsley fresh minced
0.1 teaspoon ground pepper red
2 tablespoons mayonnaise light
1 tablespoon milk 1% low-fat
3 ounce orange roughy fillets
Equipment
bowl
frying pan
whisk
Directions
Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan.
Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.
