BEURRE NOISETTE RECIPES

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BEURRE NOISETTE WITH LEMON, PARSLEY AND CAPERS – DAFFODIL ...



Beurre Noisette with Lemon, Parsley and Capers – Daffodil ... image

A classic, rich yet fresh, super speedy sauce you can whip up at home in only 5 minutes. Wonderful as an accompaniment to pan-fried fish - seen here with sea bass and sea bream - you will feel like you are fine dining whilst eating your supper in the comfort of your own home.

Provided by Susan

Categories     Dinner    Lunch    Supper

Prep Time 3 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 6

100g unsalted butter
2 tablespoons capers, rinsed
2 – 3 tablespoons lemon juice
10g fresh parsley, chopped
? teaspoon fine salt
? teaspoon freshly ground black pepper

Steps:

  • Collect together your equipment (see Recipe Notes below) and ingredients.
  • First, brown the butter: (See Recipe Notes) Cut the butter into cubes and place into a pale coloured, cold pan.
  • Put over a moderate heat to melt and brown the butter. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly.
  • It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. It should only take a few minutes but this will depend on the temperature you cook it at and the pan you use.
  • As soon as it reaches the colour you desire, I go for a golden brown, it is ready. Either use immediately or tip it straight into a heatproof bowl or pan to prevent it cooking further.
  • Make the remainder of the sauce: (See Recipe Notes) When you are ready to serve the meal, gently re-heat the butter and immediately before serving, add the lemon juice, capers, salt, pepper and most of the parsley to the butter.
  • Serve spooned over pan fried fish, sprinkled with the remainder of the parsley. For more information on cooking Pan Fried Fish, see here.

RAIE AU BEURRE NOISETTE (SKATE WITH BROWN BUTTER) RECIPE ...



Raie au Beurre Noisette (Skate With Brown Butter) Recipe ... image

Provided by The New York Times

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

1 onion, sliced
3 sprigs parsley
1 lemon, sliced
1 teaspoon peppercorns
2 pounds skate, cut into 4 portions
3 ounces butter
1 tablespoon vinegar
2 tablespoons capers
Coarse salt and freshly ground pepper to taste

Steps:

  • Put about 1 1/2 inches water in a large heavy pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
  • Add the pieces of skate and simmer gently for 15 minutes, covered. Remove, drain, place on a serving plate and keep warm.
  • In a small pan heat the butter until it turns golden brown. Do not burn it. Pour the butter over the fish. Add the vinegar and capers to the saucepan, bring to boil and pour over fish.
  • Serve immediately with boiled potatoes.

Nutrition Facts : @context http//schema.org, Calories 391, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 37 grams, SaturatedFatContent 13 grams, SodiumContent 707 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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