Lemon Sauce Fish

Lemon Sauce Fish

Lemon Sauce Fish

Lemon Sauce Fish

 

Submitted by this recipe for lemon sauce somewhere between classical sauces, beurre Blanc and Dutch, it gets much easier than any of them, and equally well suited to both white and Red fish. I had a small charsalmon family living incold Northern Lakes and seas — but you can FRY described me way to absolutely any fish.

 

Complexity — medium

Cooking time — 20 minutes

 

Ingredients for 2 servings:

  • 400 g fish fillet
  • 1 tbsp vegetable oil
  • butter
  • Salt

for the sauce:

  • 1 egg yolk
  • 1 tsp mustard
  • 50 g butter
  • 1 tablespoon lemon juice
  • If you wishthe green onions and capers

Cooking:

Browse the fish with tweezers to remove the bone, cut the portions and add salt. Put the pan over medium heat, heat the tablespoon of vegetable oil and melt the butter in it to make a layer of oil completely cover bottom of pan. Place the fish skin down and saute pan, tilting periodically collecting hot oil with a spoon and pouring them fish. The fillets will be ready in a few minutes depending on its thickness (flip is not necessary), but in any case don’t overcook the fish.

Toward the end of cooking fish tackle sauce — ideally it should be ready at the same time with fish. In a small saucepan on low heat, connect the chicken egg yolk, 1 teaspoon of mustard and tablewater, and whisk the whisk to homogeneity. Cut the cold butter into small cubes and add a few cubes at a time, whiskingthe contents of saucepan twigs, and adding the next batch of oils after previous completely melted: eventually you will get a nice glossy sauce the consistency of mayonnaise. Remove the saucepan with the sauce from the heat, knead ita spoonful of lemon juice, if desired, add thinly sliced green onions and shredded (or smaller) capers. Lay fish on plates, pour sauce over and serve.

This beautiful fish can be added Nicoise Salad

Summary
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Recipe Name
Lemon Fish Sauce
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