Quenelles of Orange Roughy (Sole) with Caper Cheese Sauce
rec.food.recipes/Ray Wagner/1992
Yield: 5 to 6 servings

Here's a great recipe from the KitchenAid Cookbook. It calls for sole, but we've only made it with orange roughy.

2 lbs orange roughy filets
1/4 cup butter or margarine
3/4 cup water
1 cup all-purpose flour
3 eggs
1/4 tsp pepper
1 tsp salt
1/8 tsp nutmeg
2 tsp chopped parsley
2 Tbsp heavy cream
2 tsp lemon juice
boiling water

Grind or process finely and drain fish. Set aside.

Heat butter and water in saucepan over medium heat. When mixture boils, reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball. Place mixture in bowl. Beat in eggs, one at a time, beating 30 seconds after each addition. Add fish, pepper, salt, nutmeg, parsley, cream. Beat 1 minute. Refrigerate mixture for 30 minutes.

Shape mixture into 12 ovals using two large serving spoons. Arrange ovals in a greased 12-inch skillet. Carefully add lemon juice and boiling water into side of pan until quenelles are immersed. Simmer 15 minutes over medium heat. drain well and serve immediately with Caper Cheese Sauce.

Caper Cheese Sauce
Yield: 1 1/2 cups

2 Tbsp butter or margarine
3 Tbsp all purpose flour
3/4 cup milk
1 cup shredded Swiss cheese
1 tbsp chopped capers
1/4 tsp tarragon
1 tbsp chopped parsley
1/4 tsp salt
1 tsp pepper
1/2 cup heavy cream
1 tbsp dry vermouth

Melt butter in saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually add milk, stirring until thickened. Add cheese, capers, tarragon, parsley, salt, pepper, cream, and vermouth. Cook and stir over low heat until cheese melts.