How To make Poached Sole with Shrlmp Sauce
Butter or margarine 24 oz Frozen sole fillets
2 T Finely chopped green onion
Or shallots Salt and pepper 3/4 c Dry white wine
4 T Butter or margarine
2 T Flour
1 c Light cream or milk
4 1/2 oz Can medium-sized shrimp,
-rinsed and drained Chopped parsley 1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
2. Place frozen fish fillets in baking dish and heat, covered. in Microwave
Oven 2 minutes. 3. Separate fish fillets and arrange in baking dish. Sprinkle fish with
chopped green onion, salt and pepper to taste. Pour wine over the fish. Heat, covered with clear plastic wrap, in Microwave Oven 8 minutes or until fish flakes easily with a fork. Baste fish several times during heating. 4. Place cooked fish on a heat-resistant. non-metallic serving platter and
set aside. Reserve liquid. 5. In a small, heat-resistant. non-metallic bowl, melt the 4 tablespoons
butter in Microwave Oven 30 seconds. 6. Blend in flour until smooth.
7. Gradually stir in cream until smooth.
8. Return sauce to Microwave Oven and heat, uncovered, 3 to 4 minutes or
until thickened and smooth. Stir occasionally. Set sauce aside. 9. Return reserved fish liquid to Microwave Oven and heat. uncovered, 4 to
6
minutes or until liquid has been reduced to 1/2 cup. 10. Stir fish liquid and shrimp into reserved sauce until well blended.
11. Spoon shrimp sauce over fish. Heat, uncovered, in Microwave Oven 1 to 2
minutes or until heated through. 12. Garnish with chopped parsley.
How To make Poached Sole with Shrlmp Sauce's Videos
LEMON BUTTER GARLIC FISH RECIPE | GRILLED FISH IN LEMON BUTTER SAUCE
Lemon Butter Garlic Fish Recipe | Grilled Fish In Lemon Butter Sauce | Pan Grilled Fish In Butter Garlic Sauce | Fish In Butter Garlic Lemon Sauce | Grilled Fish Recipe | Butter Garlic Fish Fry
Ingredients for Butter Garlic Fish:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Fish Fillets - 350 gms (cut into 3 inch chunks)
For Marination & Coating:
- Salt- 1/2 tsp
- Crushed pepper- 1/2- 3/4 tsp
- Garlic powder- 1/4 tsp
- Dry coating with:
- All Purpose flour- 1/2 cup
Lemon Butter Garlic Sauce:
- Butter- 4-5 tbsp
- Salt- pinch
- Crushed pepper- 1/2 tsp
- Fine chopped garlic- 2 tsp
- Fine chopped parsley- 1 tbsp
- Red Chilli flakes- 1 tsp
- Lemon juice- 2 tsp
- All purpose flour-2 tsp
Preparation:
- Wash and pat dry the boneless fish fillets. Cut them into 3 inch chunks.
- Now add the ingredients for the marinade, rub these on the pieces and set aside for 15-20 mins.
- Now add the all purpose flour on a plate and spread it evenly.
- To dry coat the fish pieces, place the pieces on the flour one at a time and roll it to coat the pieces fully.
Process:
- Heat a skillet and add olive oil or any other white oil.
- Place the battered fish pieces side by side and fry on medium high heat for around 3 mins. Flip all the pieces and continue to fry on medium heat for another 3 mins. Once browned on both sides, remove and on a plate.
To make the sauce:
- Take another pan and heat the butter.
- Now add the chopped garlic and fry for a minute on low heat.
- Now season with pinch of salt and the crushed pepper, give a mix. Add the all purpose flour and cook for 30-60 secs on low heat.
- Lastly add the lemon juice, fine chopped parsley and red chilli flakes.
- Cook for a minute. Remove and pour over the fried fish pieces.
#buttergarlicfish #grilledfish #lemonbuttersauce #fishfryrecipe #pangrilledfish #spiceeats #spiceeatsrecipes #spiceeatsfish
Poached Sole Shrlmp Sauce - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Poached Sole Shrlmp Sauce Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Chopped Parsley
Salt and Pepper
1 c : Light Cream or Milk
2 tb : Finely Chopped Green Onion
4 tb : Butter or Margarine
2 tb : Flour
Or Shallots
4 1/2 oz : Can Medium-sized Shrimp,
Butter or Margarine
3/4 c : Dry White Wine
24 oz : Frozen Sole Fillets
SOLE AND SHRIMP DINNER: Poached in salsa, they are ready in minutes
I put fresh, wild Petrale Sole and Responsibly Farmed Shrimp from Whole Foods Market in Paramus on our dinner table in about 10 minutes, and served them with Organic Quinoa I made earlier in the day. A glass of wine and an Organic Spring Mix salad completed the meal.
Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
Visit our Youtube channel for latest videos;
Sauces recipe;
Hollandaise Sauce➡️
Peppercorn Sauce➡️
Creamy Garlic Sauce➡️
Classic Buffalo Sauce➡️
Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
#lutongbale
Stuffed poached paupiette of fish dish
In this task, students will be supplied with a suitably sized flat fish, eg lemon sole, Dover sole, plaice.
Students will prepare the fish by filleting and skinning the fillets. Students will also prepare a suitably flavoured mousseline (eg salmon, trout, prawn), spreading the mousseline onto the fillets before rolling into paupiettes.
From the fish bones, students will produce a fish stock, which will be used to poach the paupiettes and produce the accompanying sauce. The sauce will be a reduction, with other flavours incorporated as required, (eg white wine, cream, herbs) and will be finished by mounting with butter (montér au beurre)