LEMON SOLE RECIPE RECIPES

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WHOLE-LEMON TART RECIPE - NYT COOKING



Whole-Lemon Tart Recipe - NYT Cooking image

My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise — it’s made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It’s also easy to make — it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it’s interesting, but with the sweet crust (think butter cookie), it’s deeply satisfying. To get every lick of flavor and the best texture out of the crust, don’t roll it too thin and make sure to bake it well — you want the color to be truly golden brown. 

Provided by Dorie Greenspan

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

1 partly baked 9-to-9 1/2-inch tart crust in a pan with a removable bottom (recipe)
1 lemon, scrubbed and dried
1 1/2 cups/300 grams sugar
2 large eggs, at room temperature
3 tablespoons/24 grams cornstarch
4 ounces/113 grams unsalted butter (1 stick), melted and cooled
Confectioners’ sugar, for dusting

Steps:

  • Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
  • Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they’re incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
  • Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned — don’t be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that’s fine. A toothpick poked into the center — be gentle — will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
  • Just before serving, dust the top with confectioners’ sugar.

Nutrition Facts : @context http//schema.org, Calories 405, UnsaturatedFatContent 8 grams, CarbohydrateContent 56 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 10 grams, SodiumContent 137 milligrams, SugarContent 38 grams, TransFatContent 0 grams

FISH WITH LEMON AND BROWN BUTTER SAUCE RECIPE - BBC FOOD



Fish with lemon and brown butter sauce recipe - BBC Food image

I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours.

Provided by Rachel Khoo

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 9

2 fillets of lemon sole (about 150g/5oz each), skin removed
3 tbsp plain flour
½ tsp salt
2 pinches freshly ground black pepper
1½ tbsp sunflower oil
45g/1½oz butter, cut into cubes
½ lemon, juice only
1 tbsp chopped flatleaf parsley
1 tbsp small capers (optional)

Steps:

  • Check the fish for small bones and use tweezers to pull out any that you find.
  • Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
  • Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.)
  • When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
  • Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter).
  • Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

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