Brown Butter Caper Sauce
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Ingredients:
∙ 2 skinless fish fillets (~6 oz each; halibut, trout, or sole)
∙ kosher salt
∙ olive oil (for searing)
∙ ap flour (for dredging)
∙ 115 g (8 T / ½ c / 1 stick) unsalted butter, diced
∙ 3 g (1 t) nonfat dried milk powder
∙ 25 g (3 T) capers, minced
∙ 20 g (2 T) shallots, finely minced (brunoise)
∙ water
∙ 10 g (2 t) lemon juice
∙ 5 g (1 T) parsley, finely minced
Instructions:
Season fish on each side with salt. Dredge in flour and saute in a nonstick pan.
Cook fish on each side until fully cooked.
Whip out pan and ass butter, cook butter until it is foaming and add in capers. Cook the capers until butter is brown, it will be hard to see in the on stick pan so you can alternatively cook it to 330F.
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
