100 g (3.5 oz) plain butter
2 tbsp of skinless lemon flesh (diced)
juice of half a lemon (freshly squeezed)
1 tbsp capers (in brine)
1 tbsp finely chopped parsley
3 tbsp pan fried small croutons (cut in small cubes)
Salt to season
To start, pan-fry the croutons in oil until golden brown, then place them on a plate
covered with kitchen paper to absorb the excess oil.
Next, make the 'beurre noisette' (browned butter). To do so, melt the butter in a
sauté or frying pan over medium heat. Keep an eye on it as it starts to sizzle. Once
the crackling sounds subside, you'll notice light brown bits at the bottom; this is a
sign that the butter is ready and will now have a lovely nutty flavor.
Lower the heat and immediately add the lemon juice to stop the browning process.
Then, incorporate the lemon flesh and capers, and thoroughly mix them together.
Switch off the heat. Just before serving, warm the mixture slightly and sprinkle in the
parsley and croutons, then serve piping hot.
There's no need to add a ton of sauce to the fish. Gently pour some capers and
croutons onto the fish first, then drizzle some of the sauce over the fish and serve. This
sauce pairs well with poached or pan-fried flat white fish, such as cod, turbot, sole,
flounder, and even salmon.