Citrusbuttersauce Recipes

LEMON BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
• Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

LEMON BUTTER SAUCE

Steps:

• In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
• Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
• Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.

HALIBUT WITH CITRUS BUTTER SAUCE

Steps:

• Squeeze the juice from both the orange and the lemon into a small saucepan, being careful not to drop any seeds into the juice, and cook over medium heat until the juice is reduced to about ¼ and is thickened, then set aside.
• Preheat the oven to 400 degrees F.
• Heat the oil and butter in a heavy, ovenproof pan on top of the stove until sizzling.
• Season the sea bass with salt and pepper, and sear it on both sides in the hot oil until lightly browned.
• Place the fish into the hot oven and bake for about 15 to 20 minutes or until the fish flakes with a fork, but remains moist inside.
• While the fish is cooking, heat a tablespoon or so of the butter into a saucepan, and cook the shallots over medium heat until translucent.
• Add the wine, turn the heat up to high, and cook until you have reduced it to about ¼ cup of liquid left in the pan.
• Turn the heat down to medium low.
• With a whisk, slowly beat in a little butter at a time, adding more as it becomes emulsified and thickened.
• Continue adding the butter until you have a nice, thickened sauce.
• Add the citrus reduction and mix well.
• To serve, create a bed of spinach in the center of a plate.
• Place a piece of sea bass on top of the spinach, and then spoon a little of the citrus butter sauce on top.
• Serve immediately.

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

GRILLED SALMON WITH CITRUS BUTTER

Steps:

• Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
• Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
• Preheat your grill to medium-high heat.
• Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.

PAN FRIED FISH WITH CITRUS BUTTER SAUCE

Steps:

• Combine wine, grapefruit juice, orange juice, lemon juice, vinegar, shallots, and bay leaf in a small saucepan. Boil mixture over medium-high heat until it is reduced to about 1/3 cup, 15-20 minutes. Add cream and boil until mixture is reduced to 1/3 cup again, 1-3 minutes. Discard the bay leaf.
• Reduce heat to low and whisk in butter 1 piece at a time, adding the next piece of butter before the previous one has completely melted. Lift pan off heat as necessary to keep sauce from getting too hot if butter begins to melt too quickly and the sauce separates. Once all the butter is mixed in, stir in parsley. Season the sauce with salt and pepper to taste. Set the pan over a saucepan of warm water, stirring occasionally, to keep the sauce warm while cooking the fish. Don't let the sauce get too hot.
• Make the egg batter by whisking together the eggs, milk, and a pinch of salt in a cake pan or pie plate. Set aside.
• Pat fish fillets dry with paper towels and season on both sides with salt and pepper. Put the flour on a plate. Coat each fillet lightly with flour on both sides, shaking off any excess flour. Then submerge the fish fillets in the egg batter. Turn the fish to coat both sides evenly.
• Pour about 1/4 inch oil into a large non-stick skillet. Heat oil over medium-high heat. When oil is shimmering, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off, and carefully add fillets to skillet. Cook, until golden brown and crisp on the underside, about 5-7 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 5 minutes more depending on the thickness of the fillet. Drain fish fillets on paper towels. To serve, place a fillet on a plate and spoon some of the citrus butter sauce over the fish.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

CRISPY SCALLOP & POTATO SANDWICHES WITH CITRUS BUTTER SAUCE

Steps:

• Preheat oven to 250 degrees F (120 degrees C) to keep prepared scallop sandwiches warm.Slice each scallop crosswise into disks, pat dry and season with salt and pepper.
• Place on a paper toweled lined tray. Keep refrigerated until ready to use.
• Shred potatoes lengthwise using a cheese grater. Place the shredded potato in a clean cotton kitchen towel. Pull up the corners of the towel and tightly squeeze over the sink until all the water has been pulled from the potatoes.
• Place potatoes into a bowl and fluff lightly with a fork. Add flour and toss lightly. Season with salt.
• Using half the shredded potatoes prepare 12 approximately 1.5 in diameter small mounds and place onto a parchment lined tray. On each mound of potatoes place a scallop. Using the remainder of the shredded potatoes cover each scallop.
• Place 2 large non-stick skillets over medium high heat. Add oil and heat for 2 minutes, or until oil is almost smoking.
• Using a spatula, carefully place 4 sandwiches into each skillet making sure they keep their shape. Lower heat slightly and allow sandwiches to cook for 4 minutes or until golden brown and crispy. Carefully turn and brown the other sides. When all are brown and crispy, remove sandwiches from skillet and place on a paper towel to allow oil to drain.
• Keep warm in an oven of 250 degrees F (120 degrees C) while preparing the citrus butter sauce
• Wine Pairing
• Description: Viognier is a full bodied, exotically flavoured white wine with sweet, aromatic floral and fruit aromas and flavours of ripe, juicy apricots, honey, and hints of spice.
• Pairing: Because Viognier is quite full bodied, it can stand up to the richness of the butter sauce and the fried potato. The citrus sauce echoes the fruity flavours in this wine, and although Viognier is full bodied, it is just light enough to pair nicely with the delicate texture of the scallops.
• Wine suggestion: Try a Viognier California, U.S.A., or Southern France