LEMON BUTTER SAUCE FOR FISH
Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.
Provided by Nagi
Time 15m
Number Of Ingredients 9
Steps:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Nutrition Facts : ServingSize 157 g, Calories 393 kcal
LEMON BUTTER SAUCE
Steps:
- Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
- In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
- Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
- Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
- Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
- To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.
Nutrition Facts : ServingSize 2 tablespoons, Calories 108 calories, Sugar 0.4 g, Sodium 28.1 mg, Fat 11.5 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 30.5 mg
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
LEMON-BUTTER SAUCE WITH CHILES
Provided by Food Network Kitchen
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 thinly sliced chile de arbol in 1/4 cup olive oil in a pot over medium heat until toasted, 2 to 3 minutes. Add the grated zest of 1 lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted. Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce. Stir in 1/2 cup grated parmesan and season with salt. Top with 1 more crumbled chile de arbol.
LEMON BUTTER SAUCE
Provided by Timothy Egan
Categories easy, condiments
Time 15m
Yield 2 cups, 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
- In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.
- Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 77 milligrams, Sugar 1 gram, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love