SALMON WITH TANGERINE-LEMON HOLLANDAISE SAUCE
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
- Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
- Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
- Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.
STEAMED POMPANO WITH GINGER-LIME HOLLANDAISE
Provided by Regina Schrambling
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grate the zest off the lime and set aside. Squeeze the juice into a blender jar. Add the egg yolks, cayenne and a pinch of salt. Set aside.
- Pour two cups of water into a large saucepan. Place a trivet or flat steamer rack inside. Arrange the fillets on a heat-proof plate, skin side down, and sprinkle with the lime zest, ginger and salt to taste. Place the plate on the steamer, cover the pot and bring to a boil. Steam until the fish is just cooked, about seven minutes. (If the fillets are too big, you will have to do this in two stages or in two pots.)
- While the fish cooks, melt the butter in a small saucepan and keep it very hot.
- Remove the fillets from the steamer plate and pour the cooking liquid into the blender; this gives the sauce extra flavor. Blend for 10 seconds, then, with the motor running, add the hot butter in a slow, steady stream. Season with more salt if you like. Spoon the hollandaise over the fish and serve at once.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 32 grams, Sodium 824 milligrams, Sugar 0 grams, TransFat 1 gram
EASY EXTRA-LEMONY HOLLANDAISE SAUCE
No double-boiler, no blender, and va-va-voom flavor! This extra-lemony hollandaise is fantastic over asparagus or eggs Benedict, and a great complement to salmon or other fish. Gutsy enough to stand up to red meats for a variation on steak Oscar, too!
Provided by AmandaRekenwith
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.
Nutrition Facts : Calories 157 calories, Carbohydrate 0.7 g, Cholesterol 121.3 mg, Fat 17 g, Protein 1.1 g, SaturatedFat 10.1 g, Sodium 3.6 mg, Sugar 0.2 g
SEAFOOD WITH LEMONGRASS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 10m
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
- Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
- Serve immediately on a bed of lettuce leaves.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams
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