Nut-Brown Caper Butter
5 minutes
2
A great finisher for pan-fried fish, this sauce compliments the likes of Plaice or Dover Sole. It's quick and easy cooking that follows after you've cooked your fish.
- Heat the butter and lemon zest in the frying pan used to cook the fish
- stir until the butter is melted and turns a nut-brown colour.
- Remove from the heat and stir in the capers, parsley and lemon juice.
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Serves: 2
Ingredients:
- 25g/1oz Butter
- 1/2 Lemon, zest and juice
- 1 tbsp capers, drained
- 1 tbsp chopped fresh flatleaf Parsley