FISH WITH LEMON CREAM SAUCE RECIPES

Name: Creamy Lemon Butter Sauce for Fish and Seafood
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 cup
Ingredients: 1/2 cup white wine; 1 shallot, minced; 1 cup butter, cut into pieces; 1/2 cup whipping cream; 1 lemon, juice of

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD RECIPE ...

Creamy Lemon Butter Sauce for Fish and Seafood Recipe ... image

This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/2 cup whipping cream
1 lemon, juice of

Steps:

In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Nutrition Facts : Calories 2159.5, FatContent 228.3, SaturatedFatContent 144, CholesterolContent 651.1, SodiumContent 1674.8, CarbohydrateContent 13.2, FiberContent 0.1, SugarContent 2.6, ProteinContent 5.1

SOLE WITH LEMON CREAM RECIPE - QUICK FROM SCRATCH FISH ...

Sole with Lemon Cream Recipe - Quick From Scratch Fish ... image

You can use any type of sole for this dish, such as Petrale, lemon, or gray. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets. Delicious, Quick Side Dishes Amazing Seafood Recipes

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 pounds sole fillets, cut to make 4 pieces
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 cup flour
3/4 cup heavy cream
Grated zest of 1/2 lemon
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Steps:

In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

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