Roast Pike With Piquant Herb Butter Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

BAKED NORTHERN PIKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter; pour in a 9x13 inch cake pan.
• (For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
• Slice onions and green peppers and place over fillets.
• Sprinkle 2 teaspoons of lemon juice over fillets.
• Cover the fillets with the 6-8 strips of bacon.
• Bake at 350 degrees for approximately 25 minutes.

NORTHERN PIKE WITH CHOUCROUTE AND JUNIPER SAUCE

Steps:

• Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe).

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

Steps:

• Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
• In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
• Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
• Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
• Season the prime rib all over with the salt and pepper.
• Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
• Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
• Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
• Increase the oven temperature to 500°F (260°C).
• Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
• To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
• Slice the butter into ¼-inch thick rounds.
• Serve the prime rib immediately with the butter rounds on top.
• Enjoy!

ROAST TURKEY WITH MAPLE HERB BUTTER

Steps:

• Boil apple cider and maple syrup in a heavy, large saucepan over medium-high heat until reduced to about 1/2 cup (this should take roughly 20 minutes). Remove from heat and mix in thyme and marjoram with lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold (at least 2 hours).
• Position rack in lowest third of oven and preheat to 375 degrees. After cleaning turkey, pat dry with paper towels. Please turkey on rack set in a large roasting pan.
• Slide hand under breast skin to loosen the skin. Rub about 1/2 cup of the maple her butter over the breast meat under the skin.
• If stuffing turkey, spoon stuffing into main cavity and neck cavity and truss.
• Rub remaining butter mixture all over the outside of the turkey. Make sure there is a generous amount on drumsticks and wings, and wrap them in foil. Leave the rest of the turkey uncovered. Pour broth into pan.
• Roast turkey for 30 minutes, then reduce temperature to 350 degrees. Remove foil from drumsticks and wings. Make a loose tent out of heavy-duty aluminum foil and roast until meat thermometer inserted in the thickest part of the thigh reads 180 degrees, or until juices run clear when the thickest part of the thigh is pierced with a skewer. Baste occasionally with pan juices as the turkey roasts, about 2 hours 25 minutes for unstuffed turkey or 2 hours and 55 minutes for a stuffed turkey.
• Transfer turkey to platter, tent with aluminum foil and let stand 30 minutes.

BAKED BUTTER HERB PERCH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.