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Fish with lemon butter sauce
Posted on 10/9/17 at 3:15 pm
Posted on 10/9/17 at 3:15 pm
I want to make this for dinner one night. What are some good types of fish for this and does anyone have a good sauce recipe? Thanks.
8
Posted on 10/9/17 at 3:18 pm to Janky
Pompano grilled with a lemon beurre blanc... damn fine.
Posted on 10/9/17 at 3:20 pm to Janky
Need a little more info on how you plan on cooking the fish....oven, black iron skillet on the stove, bbq pit, flame thrower, etc.
Posted on 10/9/17 at 3:28 pm to Janky
any thin flat fillets will work...flounder, speckled trout, catfish, etc
1) mix flour, salt, pepper, red pepper and some cornstarch in a bowl
2) get a 1/2 stick of butter and some olive oil hot in a skillet
3) dredge fillets in flour, saute (only turn once) until GB&D
4) remove fish & keep warm; pour out the oil in the pan
5) over med heat, melt another 1/2 stick of butter, add capers. to the juice of 1/2 a lemon, add a pinch of cornstarch and dissolve. add to pan and mix with a whisk till combined and slightly thickend
6) plat fish and pour sauce over the fillets
1) mix flour, salt, pepper, red pepper and some cornstarch in a bowl
2) get a 1/2 stick of butter and some olive oil hot in a skillet
3) dredge fillets in flour, saute (only turn once) until GB&D
4) remove fish & keep warm; pour out the oil in the pan
5) over med heat, melt another 1/2 stick of butter, add capers. to the juice of 1/2 a lemon, add a pinch of cornstarch and dissolve. add to pan and mix with a whisk till combined and slightly thickend
6) plat fish and pour sauce over the fillets
Posted on 10/9/17 at 8:47 pm to Janky
Use clarified butter and real lemons to squeeze some juice into it
If you like garlic, use fresh minced garlic, sautee it in a very hot wok with a tad bit of oil and then put in lemon butter and let it simmer for 20 minutes so the garlic gets infused...... Enjoy the heaven and thank me later
If you like garlic, use fresh minced garlic, sautee it in a very hot wok with a tad bit of oil and then put in lemon butter and let it simmer for 20 minutes so the garlic gets infused...... Enjoy the heaven and thank me later
Posted on 10/10/17 at 3:53 pm to Janky
Will there be capers? Mmmmmm love capers.
Posted on 10/11/17 at 6:31 am to Janky
fish, whatever you like. halibut, sea bass, salmon, all nice.
the key to a lemon butter sauce is to get the butter to emulsify or not separate.
1 cup white wine
1 stick of cold butter(cubed and cold)
1 diced shallot
1 tablespoon of white wine vinegar
1 tablespoon of water
throw all the wet ingredients into a sauce pan, turn it up to medium/high and reduce is by a lot, like 1/3 of your original amount, then turn off the heat. you don't want the reduction to be too hot so let it sit for a minute or two, then add the butter a few chunks at a time and whisk, make sure you keep the butter moving. keep repeating until it's all added.
you could blacken the fish first then deglaze with your liquid to give it some extra flavor.
the key to a lemon butter sauce is to get the butter to emulsify or not separate.
1 cup white wine
1 stick of cold butter(cubed and cold)
1 diced shallot
1 tablespoon of white wine vinegar
1 tablespoon of water
throw all the wet ingredients into a sauce pan, turn it up to medium/high and reduce is by a lot, like 1/3 of your original amount, then turn off the heat. you don't want the reduction to be too hot so let it sit for a minute or two, then add the butter a few chunks at a time and whisk, make sure you keep the butter moving. keep repeating until it's all added.
you could blacken the fish first then deglaze with your liquid to give it some extra flavor.
Posted on 10/11/17 at 11:58 am to Janky
I like a lemon, butter and tarragon sauce.
Heat a couple of tbsp. of butter on the stove, stirring constantly until the butter browns. When the butter browns, remove from heat and throw in a teaspoon of minced tarragon, and the juice of one lemon.
Pour it over cooked chicken, fish, vegetables or pasta. Delicious over cooked salmon.
Heat a couple of tbsp. of butter on the stove, stirring constantly until the butter browns. When the butter browns, remove from heat and throw in a teaspoon of minced tarragon, and the juice of one lemon.
Pour it over cooked chicken, fish, vegetables or pasta. Delicious over cooked salmon.
This post was edited on 10/11/17 at 12:00 pm
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