2016年04月20日
juicy tender meat
This lemon butter sauce seemingly simple to make, but it’s a bit tricky if not careful. Before I mastered the technique pola ba, I ended up with greasy melted lemon butter (oops!), not something you want to pour over your beautiful fish. Luckily, I now know exactly how to make this luscious sauce every time!
To get the silky smooth, perfectly emulsified lemon butter sauce, first you need to reduce the lemon juice in half (concentrate the flavor!) and then add butter in small pieces and SLOWLY melted it into the sauce over low heat ecig accessory. I repeat, if you melt the butter too fast over too hot heat, you’ll get melted lemon butter instead. When done right, the sauce is kind of opaque and silky smooth.
If you get leftover sauce, don’t throw it out! You can re-use it in another dish. When you’re roasting chicken, for example, generously smear it all over before cooking. It won’t even have the strong lemon flavor anymore hk company set up.
Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!
Next time, grab some trout fillet instead of salmon. You won’t be disappointed! Thank you for reading!