BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE
Steps:
- Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
- Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
- Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
SEARED COD WITH CHIVE BUTTER SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
- In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Pour over the Butter Sauce and serve.
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.
CHIVE AND CAPER SAUCE
Categories Condiment/Spread Sauce No-Cook Low Carb Winter Chive Capers Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)
CAPER SAUCE
Make and share this Caper Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
- Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
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