CookEat Recipe
Warm Caper Butter Sauce for Fish
A lightly thickened butter and fish-broth sauce finished with whole and chopped capers and a little vinegar.
Method
Steps
Step 1
Gather the ingredients: 50 g butter, divided equally; 50 g vinegar-pickled capers, drained and squeezed; 1 heaped teaspoon plain flour; About 125 ml fully cooked, finely strained fish broth; A few drops of wine vinegar, adjusted to taste; Salt and black pepper to taste.
Step 2
Melt half the butter in a small saucepan with the flour. Stir over gentle heat until the flour just begins to colour. Add the remaining butter and let it bubble briefly.
Step 3
Gradually stir in the fish broth. Cook gently, stirring, until the flour is fully cooked and the sauce has a smooth, liquid-cream consistency, about 5–8 minutes. Add a small splash of broth if necessary.
Step 4
Remove from the heat. Stir in the capers, half left whole and half finely chopped, and a few drops of vinegar. Taste before adding salt and pepper, since the capers and broth may already be salty.
Step 5
Serve hot over about 500 g freshly cooked, well-drained fish, or separately alongside it. Whole parsley may surround the fish as in the source; it is not mixed into the sauce. Coordinate cooking so the fish is served promptly rather than held lukewarm.
Cooked it? Rate it.
Cooked 0 times