Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE ROUGHY***
  4                     orange roughy filets
  1                cup  white wine
  1                cup  water
                        ***FOR THE BUTTER***
     3/4         pound  softened -- unsalted butter
     1/2         bunch  chopped parsley
  2 1/2    tablespoons  lemon juice
                        salt and pepper to taste
                        ***FOR THE SAUCE***
     1/4                sweet yellow onion minced
  1                cup  white wine
  3             ounces  fresh lemon juice
  3             ounces  cider vinegar
  1               pint  heavy cream
  1 1/2         pounds  unsalted butter

Preparation:

1. In a large saut‚ pan, combine the 1 cup white wine with the water. Bring to a boil, place the fish filets in the liquid and cover the pan. Poach the fish for 7 to 10 minutes or until the meat in the center is white and flaky. Remove from the heat. Serve immediately with the orange beurre blanc and butter chips. For the Sauce: 1. Combine the onion, wine, lemon juice, and vinegar. Reduce over medium heat until the liquid is almost all gone. Add the heavy cream and reduce slightly. 2. Gradually whisk in the butter until the sauce is glossy and creamy. Season with salt and pepper to taste. For the butter: 1. Combine all the ingredients in a bowl. Form a loaf on a sheet of cellophane paper and place the butter in the freezer until it is stiff. Remove the cellophane and slice the loaf into butter chips. Place a chip on top of each fish filet while the fish is hot.

Nutritional Information:

6898 Calories (kcal); 729g Total Fat; (96% calories from fat); 17g Protein; 35g Carbohydrate; 2143mg Cholesterol; 303mg Sodium