Ye Lions Den Recipes

Lemon Cream Alfredo
2 c. Salted butter
1 c. Yellow onion
6 tbl. Garlic puree
½ gl. Heavy whipping cream
Lemon zest and juice

• Put butter in saucepan and heat on moderate high heat

• Add onion and sauté until tender and transparent

• Add garlic and sauté for 2 min

• Pour in cream, lemon zest, and juice to 160 degrees, take off heat

• Strain into 3 containers and cool to 50 degrees within 30 min

• Whip and cool to 40 degrees whipping occasionally until butter in blended into the cream

Lemon Cream Fish Sauce
2 c Lemon Cream Alfredo
2 c Chicken Veloute Sauce

• Combine both sauces in a saucepan and reduce over medium heat until sauce coats a spoon.

• Strain sauce and cool quickly. Bucket, label and date.

Chicken Veloute Sauce
½ c Roux medium
4 c Chicken Stock
½ tsp Ground white pepper

• Heat stock, base and pepper in a sauce pan and bring to a boil, turn off heat.

• Weight the roux using a wire whisk add small amounts of the roux blending into stock.

• Add all the roux and bring to a boil then turn down to low hear and simmer for 15 min.

• Strain through a sieve.

Sauted Tilapia
¾ c Salt and pepper tilapia seasoning
¼ c Seasoned flour
1/3 c Canola salad oil shortening
¼ c Lemon Cream fish sauce

• Season Tilapia with salt and pepper then coat lightly with seasoned flour.

• Heat oil in sauté pan over medium high heat

• Place fillet bone side down in pan and cook for 3 to 4 min, turn heat down to medium and turn fish over

• Cook for another 3 min then place on serving platter and pour 2 fl oz. of lemon cream sauce and serve

Add comment