Hake With Pommes Mousseline And A Shrimp Lemon And Caper Sauce Recipes

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA

Steps:

• Saute the shrimp in the olive oil for 2 minutes.
• Add the garlic and capers and saute for 30 seconds more.
• Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
• Add the cream and simmer until sauce is reduced by 1/3.
• Season with salt and pepper to taste.
• If desired, add fresh or dried parsley.
• Pour sauce over pasta, and enjoy!

HAKE WITH POMMES MOUSSELINE AND A SHRIMP, LEMON AND CAPER SAUCE

Steps:

• Cut a small cross into the bottom of the tomato with a small, sharp knife and blanch in a pan of boiling water for about ten seconds, then drain and plunge into ice-cold water. Peel the tomato and discard the skin.
• Cut the peeled tomato into quarters and remove the seeds. Pat the tomato pieces dry with a clean tea towel and cut into small dice. Set aside.
• Heat a frying pan over a medium heat and add the potted shrimps, shallots and tomato. Cook for 5-7 minutes until the butter has melted into a sauce. Stir in the herbs and capers and keep warm.
• For the potatoes, bring a pan of water to the boil and cook the potatoes for 6-8 minutes, or until tender,
• Drain the potatoes and return them to the pan to air-dry for a couple of minutes. Gradually add the cream and butter and mix with a hand-held blender until smooth. Grate in the nutmeg and season. Cover with greaseproof paper and keep warm.
• For the hake, preheat the grill to medium-high. Heat the vegetable oil in a pan until smoking point, season the skin side of the hake with sea salt and the flesh side with salt and the Espelette pepper. Cook skin-side down in the pan for 1-2 minutes. Place the pan under the grill for 2-3 minutes or until the fish is slightly translucent.
• Add a knob of butter to the pan, turn over the fish fillets and baste with the melted butter.
• Heat the remaining butter in a pan set over a high heat. Add the spinach and wild garlic leaves and cook for 1 minute.
• Serve the hake with the pommes mousseline, wilted greens and the shrimp sauce spooned over the top. Garnish with lemon zest, slices and chervil cress and wild garlic flowers, if using.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.