Brown Butter Caper Sauce
If you’ve ever wanted a sauce that tastes fancy but takes basically no time, sauce meunière is your move. It’s just nutty brown butter with a squeeze of lemon and parsley, and it makes anything from fish to chicken taste instantly like it was made in a fancy restaurant.
Ingredients
- 2 skinless fish fillets, ~170g/6 oz each; halibut, trout, or sole
- kosher salt
- olive oil, for searing
- ap flour, for dredging
- 115 g unsalted butter, diced, 1 stick
- 3 g nonfat dry milk powder
- 25 g capers, minced
- 20 g shallots, finely minced, brunoise
- water
- 10 g lemon juice
- 5 g parsley, finely minced
Instructions
- Season fish on each side with salt. Dredge in flour and sauté in a stainless steel pan.
- Cook piece of fish on each side until it is fully cooked.
- Wipe out the pan and add in the butter and nonfat dry milk powder. Cook the butter until it is foaming and add in the capers. Cook the capers until butter is brown, you can alternatively cook it to 330°F.
- When the butter is browned, add in shallots and cook for one more minute. Pour in lemon juice and parsley, stir and pour over fish
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