Filet Dalose Au Citron Shad Meuniere With Lemon Recipes

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FILET D'ALOSE VERONIQUE (SHAD FILLET WITH GRAPES)



Filet d'Alose Veronique (Shad Fillet With Grapes) image

Provided by Craig Claiborne

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
1 cup white seedless grapes
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon lemon juice
2 tablespoons finely chopped parsley

Steps:

  • Preheat oven to 400 degrees.
  • Cut shad fillet in half crosswise. Sprinkle with salt and pepper.
  • Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
  • Sprinkle with shallots and arrange fish pieces skin side down over shallots. Scatter grapes around the fish and pour wine over.
  • Bring to boil on top of stove. Place in oven and bake about 8 minutes.
  • Transfer fish to 2 serving plates. Cover with foil and keep warm.
  • Bring cooking liquid and grapes to boil. Add cream and cook over high heat, stirring occasionally and shaking skillet, about 3 minutes (sauce will be reduced to about a cup). Add lemon juice, salt and pepper. Pour sauce with grapes over fish, and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 41 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 20 grams, Sodium 660 milligrams, Sugar 15 grams, TransFat 0 grams

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE



Shad and Shad Roe With Lemon Shallot Butter Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 boneless shad fillets with skin, about 1 1/2 pounds
2 pairs shad roe
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
2 tablespoons finely chopped parsley

Steps:

  • Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
  • Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
  • Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
  • In one of the skillets, add the butter and shallots. Cook and stir until wilted.
  • Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED SHAD FILLET WITH LEMON



Sauteed Shad Fillet with Lemon image

Provided by Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 7

1 cup instant flour
Salt and pepper
1 pound shad fillet
2 tablespoons vegetable oil
2 tablespoons butter
Juice of one lemon
1/4 cup chopped parsley

Steps:

  • In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;

FILET D'ALOSE AU CITRON (SHAD MEUNIERE WITH LEMON)



Filet d'Alose au Citron (Shad meuniere with lemon) image

Provided by Craig Claiborne

Time 20m

Yield 2 servings

Number Of Ingredients 9

1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup milk
1 whole lemon
1/2 cup flour
1/4 cup corn, peanut or vegetable oil
2 tablespoons butter
1 tablespoon finely chopped parsley

Steps:

  • Split fillet in half crosswise. Sprinkle pieces with salt and pepper, and place in small, flat basin of milk. Set aside.
  • Peel lemon, trimming away white pulp. Cut lemon into small cubes, discarding seeds and white membrane. Set aside two tablespoons of lemon cubes. Squeeze remainder; set juice aside.
  • Remove fish pieces from milk without draining. Put pieces carefully in flour to coat on both sides.
  • Heat oil in skillet, and add fish pieces skin side up. Cook over high heat 1 1/2 to 2 minutes or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat about 3 to 4 minutes. Transfer pieces to two warm serving plates.
  • Sprinkle fish with about tablespoon of reserved lemon juice. Sprinkle tablespoon of lemon cubes over each piece of fish.
  • Heat butter in small skillet, swirling around until golden brown. Do not let it burn. Pour butter over fish. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 37 grams, Carbohydrate 29 grams, Fat 54 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 529 milligrams, Sugar 2 grams, TransFat 1 gram

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