Sauce Messine For Fish Recipes

SAUCE MESSINE FOR FISH

Sauce Messine for Fish image

Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britain's liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as "perfectly exquisite" served with poached fish.

Provided by English_Rose

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon flour
2 ounces unsalted butter, soft
1 1/4 cups heavy cream
2 egg yolks
2 tablespoons tarragon, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1/2 teaspoon lemon zest, finely grated
1 teaspoon French mustard
1 pinch salt and pepper
1 teaspoon lemon juice

Steps:

Blend the flour into the butter in a bowl that will sit over a pan of hot water.
Add the heavy cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard.
Stir over simmering water until the sauce thickens, but don't let it boil.
Season with salt, pepper and a squeeze of lemon juice.

Nutrition Facts : Calories 393.9, Fat 41.2, SaturatedFat 25.2, Cholesterol 226.8, Sodium 36.1, Carbohydrate 4.4, Fiber 0.3, Sugar 0.2, Protein 3.6

FISH MINESTRONE WITH HERB SAUCE

Fish Minestrone with Herb Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 leeks (white parts only), thinly sliced (about 1 cup)
2 carrots, peeled and thinly sliced (about 1 cup)
2 zucchini, trimmed and thinly sliced (about 2 cups)
1 cup bite-size pieces green beans
1 cup canned garbanzo beans, rinsed and drained
6 cups low-sodium chicken broth
4 to 6 (6-ounce) snapper fillets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups fresh flat-leaf parsley
1/4 cup fresh oregano leaves
1 garlic clove
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper.
For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper.
To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.

SIMPLE SAUCE FOR FISH

Simple Sauce for Fish image

This is a quick and easy sauce for fish, the ingredients are basic but it makes a lovely sauce for all fish fillets. From the Masonic Centennial Recipe Book, my favorite cookbook.

Provided by fiery

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 garlic cloves
1 teaspoon onion powder
2 tablespoons parsley
1 teaspoon mustard
1 -2 tablespoon lemon juice

Steps:

Soften butter.
Finely chop the cloves of garlic.
Chop the parsley.
Mix all the ingredients together and pour over the fish or serve separately.

Nutrition Facts : Calories 57.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 0.3

SALMON WITH MESSINE SAUCE RECIPE - (4.7/5)

Salmon with Messine Sauce Recipe - (4.7/5) image

Provided by á-68271

Number Of Ingredients 12

Ingredients

2 salmon fillets
1 TBS butter
1 shallot finely chopped
1 tsp flour
1 cup heavy cream (use coffee creamer)
1 tsp Dijon mustard
1/2 tsp each of dried parsley and tarragon
1 TBS lemon juice
1 tsp capers
1/2 cup chardonnay wine
salt and pepper to taste
olive oil

Steps:

Brush salmon with olive oil and roast salmon for 12 minutes at 400o. Melt butter in a small pan and saute shallots until soft. Stir in flour and cook for two minutes. Remove from heat and stir in cream. Return to heat and bring to a boil. Add other ingredients and simmer for 5-10 minutes. Serve warm over salmon

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