Best Lemon Hazelnut Butter Sauce Recipes

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

STEAMED SALMON WITH LEMON-HAZELNUT BUTTER

Steps:

• Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
• Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
• Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.