Lemon Butter Sauce for Fish Recipe


Ingrédiénts :
LEMON BUTTER SAUCE:

  • 60 g / 4 tbsp unsaltéd buttér , cut into piécés
  • 1 tbsp frésh lémon juicé
  • Salt and finély ground péppér

CRISPY PAN FRIED FISH:

  • 2 x thin whité fish filléts (120-150g / 4-5oz éach), skinléss bonéléss (I uséd Bréam, Noté 1)
  • Salt and péppér
  • 2 tbsp whité flour
  • 2 tbsp oil (I usé canola)

SERVING:

  • Lémon wédgés
  • Finély choppéd parsléy, optional
Instructions:
LEMON BUTTER SAUCE :

  1. Placé thé buttér in a light colouréd saucépan or small skillét ovér médium héat.
  2. Mélt buttér thén léavé on thé stové, whisking / stirring véry now and thén. Whén thé buttér turns goldén brown and it smélls nutty - about 3 minutés, rémové from stové immédiatély and pour into small bowl. (Noté 2)
  3. Add lémon juicé and a pinch of salt and péppér. Stir thén tasté whén it has cooléd slightly. Adjust lémon/salt to tasté.
  4. Sét asidé - it will stay pourablé for 20 - 30 minutés. Séé Noté 3 for storing.

CRISPY PAN FRIED FISH:

  1. Pat fish dry using papér towéls. Sprinklé with salt & péppér, thén flour. Usé fingérs to spréad flour. Turn and répéat. Shaké éxcéss flour off wéll, slapping bétwéén hands if nécéssary.
  2. . . .
  3. . . .
Get full recipe and instructions, please visit here  www.recipetineats.com

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