SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER
Steps:
- Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.
FLOUNDER FILLETS IN A BEURRE BLANC SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
- Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams
LEMON-DILL BEURRE BLANC
From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
Provided by MomLuvs6
Categories Sauces
Time 25m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Nutrition Facts : Calories 171, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 150, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 0.3
WHITE SNAPPER TERRINE WITH BEURRE BLANC
Canada's Bonnie Stern's 1984 Cuisineart Cookbook. Looks beautiful and tastes wonderful. Very mild, even people who don't like fish will be won over by its delicate flavor. Serve hot with the sauce of cold with a flavored mayo.
Provided by Ambervim
Categories Very Low Carbs
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Butter 9x5 inch loaf pan and line with parchment paper and butter the paper.
- Chop pistachio nuts and reserve.
- Cut fish into 1 inch cubes. Pat dry if needed. Add to food processor and process with 8 to 12 pulses until the fish is finely chopped. Add Cognac and egg whites and puree it all.
- With machine running, add cream slowly through feed tube. Scrape down sides once or twice. Do not overprocess. Add salt, pepper, ginger and nutmeg. Process until blended.
- Add nuts and truffles with spatula, gently.
- Transfer mix to prepared pan and cover with a piece of buttered parchment.
- Place in a larger pan filled with boiling water that comes halfway up the sides of the pan.
- Bake 30-40 minutes or until mousse mix fells firm to the touch.
- Rest 5 minutes.
- Prepare Beurre Blanc by placing stock and tarragon in a small saucepan and cook on high until reduced to about 2 tablespoons.
- Add whipping cream and reduce again to about 1/2 cup. Add butter and cook until melted.
- Keep warm until ready to serve.
- Add any liquid on top of terrine to the Beurre Blanc.
- Before inverting onto a serving platter.
- To serve, place a circle of the sauce on each plate. Cut a slice of terrine and place in the center of the plate.
- Place a dab of caviar on each slice and garnish with parley and tomato rose.
- If serving cold, refrigerate before turning out of pan.
Nutrition Facts : Calories 540.7, Fat 45.4, SaturatedFat 25.5, Cholesterol 207.9, Sodium 765.1, Carbohydrate 5.6, Fiber 1.1, Sugar 1.3, Protein 28.8
CRYSTAL BEURRE BLANC
This wonderful sauce was created by Gus Martin, executive chef at Dickie Brennan's Palace Cafe in New Orleans, to drizzle over Recipe #319201. Crystal hot sauce is the main ingredient. If you cannot find Crystal hot sauce you can substitute with Louisianne but not Tabasco, it does not have the same flavor. Honestly, Crystal hot sauce has the most amazing taste you really should have it shipped if you can't get it locally. This sauce is so good with just about any fish, or cheese grits, scrambled eggs, you name it!
Provided by Penny Stettinius
Categories Sauces
Time 23m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning.
- Whisk in the cream and reduce the heat to low.
- Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition.
- Cook until completely smooth, whisking constantly to keep the mixture from breaking.
- Serve.
Nutrition Facts : Calories 435.7, Fat 48.9, SaturatedFat 30.9, Cholesterol 132.2, Sodium 1075, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.8
HALIBUT WITH GRAPEFRUIT BEURRE BLANC
Categories Fish Mushroom Sauté Valentine's Day Dinner Grapefruit Halibut Winter Anniversary Endive Party Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make beurre blanc:
- Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
- Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
- Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
- Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
- Cook fish and vegetables:
- Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
- Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
- Serve fish over mushrooms, topped with beurre blanc and zest.
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
LEMON SAUTEED FLOUNDER
Make and share this Lemon Sauteed Flounder recipe from Food.com.
Provided by chia2160
Categories Lactose Free
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- mix breadcrumbs with salt and pepper in a shallow bowl.
- dredge flounder in crumbs, shake off excess.
- heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side.
- remove to a plate and keep warm.
- add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes.
- add scallions, remove from heat and swirl in butter.
- serve over fish,.
- garnish with chives.
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