STEAMED SALMON WITH LEMON-HAZELNUT BUTTER
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
- Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
- Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 34 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 2 grams
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-HAZELNUT BUTTER SAUCE
Provided by Craig Claiborne
Categories dinner, condiments
Time 15m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the wine, 3 tablespoons of the hazelnut liqueur and all the lemon juice. Bring to the boil and cook about 5 minutes or until reduced to 4 tablespoons.
- Gradually add the remaining 1/2 pound butter, stirring constantly with a wire whisk. When thickened remove the sauce from the heat and add the remaining 1 tablespoon of liqueur, salt and pepper.
- Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible. Add to the sauce.
Nutrition Facts : @context http, Calories 1232, UnsaturatedFat 43 grams, Carbohydrate 25 grams, Fat 117 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 67 grams, Sodium 619 milligrams, Sugar 16 grams, TransFat 4 grams
HAZELNUT BUTTER
Make and share this Hazelnut Butter recipe from Food.com.
Provided by lazyme
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- In a small mixing bowl stir together hazelnuts, butter, and honey.
- If not serving immediately, cover and chill.
- Bring to room temperature before serving.
Nutrition Facts : Calories 2517.5, Fat 266.1, SaturatedFat 122.6, Cholesterol 488.1, Sodium 1308.1, Carbohydrate 34.1, Fiber 13.1, Sugar 17.4, Protein 22.1
LEMON BUTTER SAUCE
Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats.
Provided by KellyMac6
Categories Sauces
Time 8m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
- Remove from heat and immediately beat in 2 pieces of chilled butter.
- Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
- If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.
Nutrition Facts : Calories 1658.8, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1890.1, Carbohydrate 10.8, Fiber 0.6, Sugar 3.1, Protein 2.4
HAZELNUT BROWN BUTTER SAUCE
A sauce to accompany pasta or could be served over a nut crusted fish I suppose. I will be putting over butternut ravioli for an upcoming italian themed party. Came from a website entitled "Check it".
Provided by DogAndCatDoc
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a small saucepan, brown the butter over medium heat until it is nutty-smelling and golden-brown.
- Add the wine and hazelnuts and let reduce slightly.
- Serve over pasta or other dish of your choice.
Nutrition Facts : Calories 131.1, Fat 12.2, SaturatedFat 5.2, Cholesterol 20.3, Sodium 55.5, Carbohydrate 1.8, Fiber 0.7, Sugar 0.5, Protein 1.2
LEMON HAZELNUT SQUARES
Categories Nut Dessert Bake Lemon Summer Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
- Meanwhile, prepare filling:
- Blend first 6 ingredients in processor.
- Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
- Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
Make and share this PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE recipe from Food.com.
Provided by Robbie 22
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
- Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
- Remove the fish from the pan and cover tightly with foil to keep warm.
- Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
- Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
- Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
Nutrition Facts : Calories 460.1, Fat 32.6, SaturatedFat 16.1, Cholesterol 163.9, Sodium 925.4, Carbohydrate 1.9, Fiber 0.6, Sugar 0.4, Protein 39.2
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