Filet Dalose Au Citron Shad Meuniere With Lemon Recipes

LEMON SOLE

Steps:

• Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
• Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
• Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
• Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

EASY SOLE MEUNIERE

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.

SOLE MEUNIèRE

Steps:

• Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
• Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
• Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

SAUTEED SHAD FILLET WITH LEMON

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 VERONIQUE (SHAD FILLET WITH GRAPES)

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.

FILET D'ALOSE RIVIERA (SHAD WITH MUSHROOMS AND TOMATOES)

Steps:

• Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
• Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
• Slice mushrooms thin. There should be about two cups.
• Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
• Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
• Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.

CURRIED SAUTéED SHAD ROE

Steps:

• Rinse and drain the shad roe. Put in a dish and add milk. Turn the roe in the milk.
• Blend the flour, curry powder, salt and pepper.
• Remove roe from milk; dredge to coat well in the flour mixture.
• Heat half of the oil in a skillet and cook two pair of roe. When browned on one side, turn and cover closely with a lid. Continue cooking until cooked through. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes). To test for doneness, press down on top of the roe. If they are soft, they are not done; if firm, they are. Transfer the roe to a warm platter.
• Cook the remaining roe and when done transfer them to the platter.
• Pour off the oil from the skillet and add the butter. Cook, swirling it around, until it is hazelnut brown. Pour this over the roe. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley. Serve, if desired, with chutney on the side.

FILLET OF SOLE MEUNIèRE

Steps:

• Put the flour in a shallow dish. Season the fish with salt to taste. Dredge the fillets lightly in the flour, shaking off any excess.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them generously with cooking spray, and add 2 fillets to each pan. Cook until the fish is golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter; tent it with foil to keep the fish warm.
• Raise the heat under the sauté pans to high. Add the spinach to one sauté pan, and wipe the other one out with a paper towel. Season the spinach with salt, and cook, stirring often, until the spinach has wilted, about 3 minutes. Spoon the spinach next to the sole on the platter.
• While the spinach is cooking, when the other pan is very hot, add the butter to it. Cook the butter, swirling the pan occasionally, until it is has browned and smells nutty, about 3 minutes.
• While the butter is browning, place the cornstarch in a small bowl, and whisk in the lemon juice and chicken broth. When the butter is ready, whisk the chicken broth mixture into the pan. Simmer the sauce, stirring constantly, until it has thickened, about 2 minutes.
• Season the sauce with salt and pepper to taste; stir in the parsley. Pour the sauce over the fish, and serve.
• Fat: 44.8g (before), 10.7g (after)
• Calories: 640 (before), 259 (after)
• Protein: 26g
• Carbohydrates: 16g
• Cholesterol: 78mg
• Fiber: 4g
• Sodium: 512mg

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

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.

FISH MEUNIERE WITH BROWNED BUTTER AND LEMON RECIPE

Steps:

• 1. FOR THE FISH: Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium -high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter and remaining fish fillets. 2. FOR THE BROWNED BUTTER: Heat butter in 10 -inch skillet over medium-high heat until butter melts, 1 to 1 1/2 minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.