Caper Parsley Sauce Food

CAPER-PARSLEY SAUCE

Steps:

• Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

PUNGENT PARSLEY AND CAPER SAUCE

Steps:

• Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

PICKLE AND CAPER SAUCE

Steps:

• Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

LEMON, CAPER AND PARSLEY PAN SAUCE

Steps:

• Add oil to empty skilled used to cook chicken and return pan to low heat.
• Add shallot and cook, stirring often, until softened,
• Add flour and cook stirring constantly for 30 seconds.
• Add broth, increase heat to medium high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup. Stir in any accumulated chicken juices, and return to simmer and cook for 30 seconds.
• Turn off heat, and whisk in lemon juice, capers, parsley and butter, season with salt and pepper.
• Spoon over cutlets and serve immediately.

FISH CAKES WITH CAPER-PARSLEY SAUCE

Steps:

• Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
• Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
• Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

CAPER SAUCE FOR FISH

Steps:

• Melt butter.
• Add lemon juice, capers, parsley and seasonings.
• Heat until sizzling.
• Pour over steamed or baked fish.

PAN-FRIED SOLE WITH CAPER-PARSLEY SAUCE AND WILD RICE

Steps:

• The sole is the fastest to cook, and the part you want to make certain is hot, so prepare them last. While the rice is sitting after cooking is what I've done.
• Sauce:.
• Puree the parsley, garlic, capers, vinegar, mustard and onion in a blender or food processor.
• Once this reaches a smooth consistency, slowly pour in the oil while continuing to blend.
• This can be stored tightly covered in the refrigerator for several days. Let it come back to room temperature before serving.
• Cook the wild rice according to the directions to make about 1 & 1/2 cooked cups.
• Fish.
• Heat the olive oil in a frying pan large enough to hold the fillets side-by-side on high heat.
• Rinse the sole in water, pat mostly dry.
• Lightly flour each side.
• Quickly fry the sole, 1-2 minutes per side.
• Put half the rice on each plate, along with a sole fillet and drizzle with sauce.

SKEWERED TORTELLINI W/ PARSLEY CAPER SAUCE

Steps:

• In a large pot of boiling, salted water, cook tortellini until just done, about 8 minutes.
• drain, rinse with cold water and toss with a little olive oil if not serving at once.
• In a food processor, drop garlic in a whirl 10 seconds, add sunflower seeds, grated cheese, capers and parsley and whirl to a coarse puree.
• with the machine running add 1/2 cup olive oil in a thin stream.
• Season with salt & pepper.
• In a saucepan, combine tortellini with sauce to coat heating through.
• pour into a warm shallow bowl to serve.
• Skewer several tortellini with toothpicks or small skewers and provide additional picks on the side for the remaining tortellini.
• This can also be prepared a a cold pasta dish.