Saus Mentega Lemon untuk Ikan

Name: Saus Mentega Lemon untuk Ikan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 60 g / 4 tbsp unsalted butter (, cut into pieces); 1 tbsp fresh lemon juice; Salt and finely ground pepper; 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1); Salt and pepper; 2 tbsp white flour; 2 tbsp oil ((I use canola)); Lemon wedges; Finely chopped parsley, optional

Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well a

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 2 porsi ⭐ 5.0 (115) 👁 37

Bahan-bahan

2 porsi

60 g / 4 tbsp unsalted butter (, cut into pieces)
1 tbsp fresh lemon juice
Salt and finely ground pepper
2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
Salt and pepper
2 tbsp white flour
2 tbsp oil ((I use canola))
Lemon wedges
Finely chopped parsley, optional

Langkah-langkah

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.

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