Trout in Brown Butter Caper Sauce Recipe (video)
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The real star of the show on this one is the sauce. Butter sauces are a classic: They're packed with flavour and add a great deal of richness to just about any dish. They can, however, be a little temperamental and finicky! If you're not careful, they can break, which will leave a greasy oily puddle on your plate instead of a thick delicious sauce. So, important things to remember: Keep a close eye on them. Keep them moving. Use cold butter to finish. Serve them right away. All of these things will ensure that you have the best chance to keep the sauce from breaking.
Not many ingredients in this one. Butter, lemon juice, shallot, and capers. Getting the butter to the right colour before you get really going can be a bit of a trick. We probably could have gone a little darker for the brown butter portion, but it also goes from brown to burnt in a flash, so you don't want to wait too long. The darker you can get it, the more you'll get that delightful toasty aroma in the sauce. Because the other major flavour note in this sauce is lemon juice, it is perfect for fish and seafood. It goes extremely well with trout, as we did here, salmon, or even white fish like tilapia or even skate.
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I wonder if I could make this sauce for halibut cheeks? I have several packages in the freezer from my husband and son going to Alaska last summer. I’ve made them with a beurre blanc a few times but that’s getting old. This seems like it would work with halibut.
