Sauce Messine For Fish Food
SAUCE MESSINE FOR FISH
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
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
EASY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD
This is a traditional German sauce that is usually served over trout. You can dredge trout in flour and cook in butter in a pan. After you cook your trout in the pan, just make this in the same pan to get those flavours! You can absolutely use this on any seafood. Enjoy!
Provided by Nif_H
Categories Sauces
Time 8m
Yield 1/4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
- Add Worcestershire sauce and pepper to taste.
- Spoon sauce over trout or other fish, sprinkle with parsley and serve.
MUSTARD SAUCE FOR FISH
Make and share this Mustard Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
SIMPLE SAUCE FOR FISH
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
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
DILL SAUCE FOR FISH
This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.
Provided by Aileen E
Categories Sauces
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together.
- Chill for at LEAST 4 hours to combine flavors.
SANDY POTATOES -- POMMES DE TERRE SABLEES
I found this recipe in Elizabeth David's book Summer Cooking. It's so easy to make and goes well with any kind of meat. If you have drippings from a roast left over, you could fry the potatoes in that instead of butter. If you don't eat all the potatoes, save the left overs and make Sunday morning hash browns out of them by chopping them into bite sized pieces and just reheating in a bit more butter or oil in a frying pan for a few minutes. Heaven!
Provided by Sackville
Categories Potato
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
- Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
- Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
- Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
- When they are tender, add the extra butter and the breadcrumbs.
- Sauté for a couple more minutes until the breadcrumbs are crispy.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 12.4, Cholesterol 50.8, Sodium 277, Carbohydrate 39.4, Fiber 4.1, Sugar 2.3, Protein 5.7
LEMON SAUCE (FOR FISH)
I made this lemon sauce a few days ago for some halibut I pan fried. I thought it came out pretty tasty, so I thought I'd share.
Provided by Ohmikeghod
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- When I originally wrote this recipe, I really didn't think about the garlic much. I was using peeled garlic. If you use a head of garlic, do yourself a favor: Cut the head in half across the grain, and either use a garlic roaster, or wrap the head in foil tightly and bake for an hour at 250; That will loosen the cloves, and roasting will impart more flavor. Just squeeze each clove into the pan. OR (original instruction) mince the garlic until it's very fine.
- Melt the butter in a small pan.
- Add the minced garlic. brown the mixture.
- Add the flour and whisk to form a roux.
- Add the lemon juice and milk. Continue whisking until the sauce is smooth.
- Hey! you're done! Pour a bit over your fish and enjoy!
Nutrition Facts : Calories 89.4, Fat 6.4, SaturatedFat 4, Cholesterol 17.4, Sodium 60.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.3, Protein 1.7
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