White Wine Shallots Sauce With Lemon And Capers Recipes

WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS

Steps:

• Combine oil and shallots in small saucepan over medium-low heat.
• Cover and cook, stirring occasionally, until softened, about 4 minutes.
• Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
• Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
• Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
• Season with salt and pepper to taste and serve over sauteed or pan-fried fish.

COD WITH HERBED WHITE-WINE LEMON SAUCE

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.