LEMON BUTTER CAPER SAUCE
This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Melt 2 Tbsp. of butter in it over medium heat until sizzling.
- Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
- The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
- Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
- Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.
Nutrition Facts :
ARCTIC CHAR WITH LEMON-CAPER BUTTER
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
- Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
- Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.
Nutrition Facts : Calories 400, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 83 milligrams, Sodium 671 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 30 grams, Sugar 3 grams
LEMON BUTTER
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
CAPER-LEMON BUTTER
Provided by Martha Stewart
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.
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