Sautéed Whiting With Lemon Cream Sauce Recipes

WHITING WITH GARLIC AND LEMON

Steps:

• Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

SAUTéED WHITING WITH LEMON CREAM SAUCE

Steps:

• Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated. Add crème fraîche and cook on medium-high, watching so it does not boil over, until cream has reduced by half. Season with salt and pepper and set aside.
• Heat oven to 200 degrees. Season bread crumbs with salt and pepper, and spread on a platter. Place fish in a shallow bowl and pour milk over them.
• Heat 1/4 cup oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Turn fish in milk then dip in crumbs, turning to coat all sides, and place in skillet. Repeat until half the fish are in the skillet. Cook, turning gently with tongs, until browned, cooked through and no longer pink at the bone, 10 to 15 minutes. Repeat with remaining fish and oil. (Or use 2 skillets at once.) Transfer whiting to a baking sheet and place in oven to keep warm.
• Gently reheat sauce and fold in chives. Serve alongside fish.

LEMON CREAM SAUCE

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

EASY SAUTEED BUTTON MUSHROOMS WITH LEMON CREAM SAUCE

Steps:

• To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
• Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
• Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
• Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
• Season with black pepper and transfer to a bowl.
• Repeat with remaining mushrooms (if using 4 pounds).

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, 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. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.