![]() In small saucepan, melt butter over medium heat. Arrange fish on jellyroll pan (a cookie sheet with sides) and sprinkle with salt and pepper. Serve the fish with the lemon butter sauce poured over the top. Remove from the heat and whisk in the butter a little at a time until all the butter has melted. Heat the wine, shallots and garlic until boiling.įor the lemon butter sauce, simmer the lemon juice in a small pan until reduced by half. Ĥ dory fish fillets, rinsed and patted dry Salt & Pepper for seasoning Olive oil for brushing Sauce: Zest and juice of 1 lemon 125g salted butter 1/2 cup red wine (or white) 3 shallots, sliced 3 garlic cloves, minced Bunch of Italian parsley. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3. In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Sometimes steamed fish can taste bland and boring, as this cooking method is quite tricky to incorporate good flavours with a very delicate ingredient. Steamed Cream Dory in Light Soy Sauce, succulent juicy and delicate cream dory steamed and served with light soy sauce, sesame oil and fried garlic. ![]()
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