Solemeunierewithbrownedbuttercapersauce Recipes

BUCATINI WITH OLIVE-CAPER SAUCE

Bucatini With Olive-Caper Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces bucatini or spaghetti
1 small clove garlic
2 tablespoons capers, drained and rinsed
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1 pound tomatoes, diced
2/3 cup pitted kalamata or nicoise olives, chopped
3 tablespoons unsalted butter, cut into pieces, at room temperature
3 tablespoons chopped fresh basil
8 ounces fresh mozzarella cheese, finely chopped

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Sole Meuniere With Browned Butter Caper Sauce image

Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

Provided by Sandi From CA

Categories European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 sole fillets (roughly 1 lb) or 4 tilapia fillets (roughly 1 lb)
salt & freshly ground black pepper
2 tablespoons clarified butter (aka ghee)
1/2 cup flour
2 tablespoons finely chopped parsley
2 tablespoons fresh butter
1 tablespoon fresh lemon juice
1 tablespoon drained brined capers, minced
lemon slice, for garnish

Steps:

Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4

BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE

Brown Butter Sauce with Lemon Beurre Meunière image

Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet

Yield Makes about 5 tablespoons

Number Of Ingredients 4

Ingredients

1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
Serve sauce immediately.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Sole Meuniere With Browned Butter Caper Sauce image

Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

Provided by Sandi From CA

Categories European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 sole fillets (roughly 1 lb) or 4 tilapia fillets (roughly 1 lb)
salt & freshly ground black pepper
2 tablespoons clarified butter (aka ghee)
1/2 cup flour
2 tablespoons finely chopped parsley
2 tablespoons fresh butter
1 tablespoon fresh lemon juice
1 tablespoon drained brined capers, minced
lemon slice, for garnish

Steps:

Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4

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