CAPER JUICE RECIPES

Name: Lemon Butter Caper Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ¼ tsp. Kosher salt to taste; ¼ tsp. cracked black pepper, to taste; ½ tsp. dried thyme leaves; 4 Tbsp. unsalted butter; 1 very small shallot, minced (about 1 Tsp.); 2 garlic cloves, minced (about 1 tsp.); 2 tsp. all-purpose flour; 1 C. dry white wine; 1 ½ C. chicken stock, homemade or low sodium; 2 Tbsp. drained capers; 2 Tbsp. minced fresh parsley; 1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

LEMON BUTTER CAPER SAUCE - HELL’S KITCHEN RECIPES

Lemon Butter Caper Sauce - Hell’s Kitchen Recipes image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories Gordon Ramsay Gordon Ramsay Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

Melt 2 Tbsp. of butter in it over medium heat until sizzling.
Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

BAKED SEA BASS WITH LEMON CAPER DRESSING - BBC GOOD FO…

Baked sea bass with lemon caper dressing - BBC Good Fo… image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 20 grams protein, SodiumContent 0.8 milligram of sodium

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