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
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Baked stuffed flounder with shrimp and crabmeat
This baked flounder roll-ups are delicious and full of flavor,
and they are quite easy to prepare.
My family loves this recipe and I prepare it often,
I usually use fillets of fish such as flounder or sole,
and I serve them with rice pilaf and steamed vegetables.
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Ingredients for 4 servings:
1,1/2 pounds (700g) of fish fillets without skin or pin bones
flounder or sole or tilapia (or other flat white fish will do)
1 can (6.5 ounce)(200g)crabmeat drained and flaked
8 uncooked shrimp, peeled, deveined and chopped
1/2 small bell pepper finely chopped
1/2 small onion finely chopped
1/4 stalk celery finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
4 tablespoons melted butter, divided
1/2 cup (200g) of seasoned breadcrumbs
2 tablespoons chopped parsley
1/4 cup (100 ml) white wine, vegetable stock or water
1 large bay leafs
2 small lemons
1/4 teaspoon paprika
salt and pepper to taste
1 heaped tablespoon of mayonnaise
1 eggs, slightly beaten
1/4 teaspoon old bay seasoning
1 heaping tablespoon grated Parmesan (optional)
Instructions
Finely chop the vegetables and lightly fry in olive oil and butter.
When cooked, remove from heat and let cool, and add the crabmeat, breadcrumbs, mayonnaise,
the beaten egg, salt, pepper and chopped parsley.
Mix and spoon 1 spoonful of the filling on top of each fish fillet.
Wrap the fillet ends around the filling and pin with a wooden skewer
if necessary. (NOTE don't forget to remove the wooden skewers from the rolls before serving)
Place the fillets rolls on a lightly greased baking sheet.
Garnish with a little butter, water or white wine, breadcrumbs, lemon juice and paprika. Place in a preheated oven and cook for about 20 minutes at 375°f (180°c), or until the fish flakes easily. At the end of cooking, arrange the rolls on a serving plate, or individual serving and topped with a little of the lemon and butter sauce, sprinkle lightly with parsley and serve immediately with lemon slices and your favorite side dish.
Flounder Florentine Roll Ups
You can find the Mornay sauce recipe here:
Greetings! Tonight I had to think about what to make for dinner. I had picked up a couple bags of baby spinach for $1 each off the produce markdown rack on Sunday and I have been want to make fish. This recipe is a hybrid of one I remember my mom making while I was growing up. It reminds me of the fancy stuffed flounder fillets you can get when you dine out. Mom used to make a flounder Mornay that we all loved, it was time intensive and usually saved for special occasions. This dis,however, can be put together fairly fast and you don't have to wait for a special occasion to enjoy it.
Use any white fish you like that has a thin filet. I would not use a cod for this unless you have your fish monger make nice thin filets. Orange Roughy, Tilapia, Flounder or Swai would be nice as well.
You can steam the spinach, but why take the time? Simply lay on some baby spinach leaves, sprinkle over some buttered bread crumb and parm and roll those babies up. I laid min in a casserole on top of a very generous layer of fresh spinach. I put some chicken stock in the pan to steam everything. I also dotted each roll with a bit of butter and sprinkled over some of the remaining bread crumbs. This made for a nice crunchy topping. I baked this for approximately 20 minutes until the spinach was wilted and the fish flaked.
I topped the roll ups with a Monterey Jack Mornay sauce which I did a separate video for. You can enjoy these roll ups with or without the sauce. I made some angel hair pasta that I dressed simply with butter and herbs. In all this meal took less than an hour to prepare and it was amazing!
I hope that you will try this and I hope you love it!
Happy Eating!
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Crabmeat Stuffed Cod Fillets, Quick and easy dinner recipe that is also healthy and nutritious.
This is my delicious recipe for making cod fillets stuffed with crabmeat.
I use real lump crabmeat in my recipes, but those of you who are
familiar with the imitation crabmeat and want to use it instead that's fine.
Ingredients:
2 6 oz. Cod fillets
1 lb. Broccoli
2 Small sweet potatoes
1 Rib of celery, finely chopped
1/2 Small onion, finely chopped
1/4 Cup Fresh parsley, finely chopped
1/2 Cup Italian breadcrumbs
1 6 oz. Can of crabmeat
6 Tbsp. of butter / divided
1Tbsp. lemon juice
Ground Black Pepper to taste
Himalayan sea salt to taste
1/8 Tbsp. Red pepper flakes
Step 1:
Preheat the oven to 400 degrees
Step 2:
Wash the sweet potatoes, poke holes all over with a fork.
Wrap each potato in foil and bake for 45 minutes, while
preparing the rest of the meal.
Step 3:
Wash the celery and parsley, and peel the onion, then
begin finely chopping each one.
Step 4:
Melt 4 Tbsp. of butter over medium heat, then add the
onions and celery to the butter and sautee for 5 minutes
till tender.
Step 5:
In a bowl with the onions and celery add the breadcrumbs,
parsley, red pepper flakes, lemon juice, and crabmeat then
mix well to incorporate all the ingredients.
Step 6:
Lay out the cod fillets and season with salt and pepper, then
evenly spread out the crab mixture over the cod, then begin
rolling them up slowly keeping the filling inside. Place the cod
seam side down in a baking dish. Then pour 2 Tbsp. of melted
butter over the top and sprinkle a little more salt and pepper.
Step 7:
Bake the fish for 25 minutes at 400 degrees.
Step 8:
After washing the broccoli begin cutting the florets from the
stem, then steam them for 5 minutes.
Step 9:
When the sweet potato is done, when cool enough to handle
remove the foil, slice down the center and spread it apart.
Now nicely plate the cod, broccoli, and potato and serve.
Video link
Kimberlie's Kitchen
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Make dinner simple and full of flavor with this healthy twist on the classic pasta dish. Prep some zoodles and cook ‘em up with garlic in butter and oil, then cook shrimp with more garlic and add spinach, lemon juice and red pepper flakes. Then mix everything together and celebrate by eating!
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Seafood Stuffed Mirliton
Stuffed Mirliton is a classic holiday dish. This odd pear-shaped squash is mild in flavor which makes it a perfect canvas to impart wonderful tastes such as delicate Louisiana seafood.
Ingredients
• 6 mirliton
• 1 lb. shrimp peeled and deveined
• 1 lb. crawfish
• 1 lb. crab meat
• 1/3 can cream of mushroom
• 1/3 can cream of celery
• 1/2 cp white wine
• 4 oz panko breadcrumbs (plus more for topping)
• Creole or Cajun seasoning
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• Fresh Parmesan cheese
Directions
1. Prep mirliton by cutting in half and removing seed and inner white vein. Remove any unsightly edges. I recommend wearing gloves for this step.
2. Boil mirliton until tender and drain.
3. Once cooled, scoop out flesh being careful to leave outsides intact. Press out as much water as possible from reserved flesh.
4. Sauté vegetables until soft and add in flesh from mirliton. Cook on high heat to evaporate water.
5. Add in soups and wine. Cook until condensed slightly.
6. Add in seafood and cook until shrimp turn pink. Season to taste.
7. Add in breadcrumbs then fold in crab meat. Remove from heat. Recheck for seasoning.
8. Generously scoop mixture into reserved shells. Top with Panko and fresh grated Parmesan cheese.
9. Bake at 425 convection until golden brown. You can also use the broil setting to brown the tops.