Lemon Hazelnut Butter Sauce Recipes

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LEMON BUTTER SAUCE FOR FISH



Lemon Butter Sauce for Fish image

Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.

Provided by Nagi

Time 15m

Number Of Ingredients 9

60 g / 4 tbsp unsalted butter (, cut into pieces)
1 tbsp fresh lemon juice
Salt and finely ground pepper
2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
Salt and pepper
2 tbsp white flour
2 tbsp oil ((I use canola))
Lemon wedges
Finely chopped parsley, optional

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.

Nutrition Facts : ServingSize 157 g, Calories 393 kcal

LEMON-HAZELNUT BUTTER SAUCE



Lemon-Hazelnut Butter Sauce image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 15m

Yield About 1 cup

Number Of Ingredients 8

1/2 pound plus 2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
4 tablespoons hazelnut liqueur
2 tablespoons lemon juice
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup toasted hazelnuts

Steps:

  • Heat 2 tablespoons of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the wine, 3 tablespoons of the hazelnut liqueur and all the lemon juice. Bring to the boil and cook about 5 minutes or until reduced to 4 tablespoons.
  • Gradually add the remaining 1/2 pound butter, stirring constantly with a wire whisk. When thickened remove the sauce from the heat and add the remaining 1 tablespoon of liqueur, salt and pepper.
  • Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible. Add to the sauce.

Nutrition Facts : @context http, Calories 1232, UnsaturatedFat 43 grams, Carbohydrate 25 grams, Fat 117 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 67 grams, Sodium 619 milligrams, Sugar 16 grams, TransFat 4 grams

STEAMED SALMON WITH LEMON-HAZELNUT BUTTER



Steamed Salmon With Lemon-Hazelnut Butter image

Provided by Craig Claiborne

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 pieces skinless, boneless salmon, each cut into equal-size squares or rectangles and each weighing about 1/2 pound
1 tablespoon butter at room temperature
Salt to taste if desired
Freshly ground pepper to taste
1 cup lemon-hazelnut butter sauce (see recipe)
1/2 cup chopped or shredded edible flower petals or fresh herbs such as chives or parsley
1/4 cup coarsely chopped roasted hazelnuts

Steps:

  • Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
  • Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
  • Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 34 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 2 grams

TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER



Trout with Hazelnuts, Lemon and Parsley Brown Butter image

Categories     Roast     Dinner     Lunch     Lemon     Trout     Fall     Hazelnut     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup dry Italian-style breadcrumbs
1/2 cup plus 3 tablespoons crushed toasted hazelnuts
8 tablespoons chopped fresh Italian parsley
4 whole boneless trout
4 tablespoons olive oil
1/2 cup (1 stick) butter
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
  • Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

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