Beurre noisette with shallot, lemon juice, parsley and capers

For beurre noisette, the butter is cooked until it just starts to brown (should be the colour of hazelnuts – noisettes) but it must not be as dark as beurre noir.  Lemon juice, parsley and capers are added to the butter.

It is excellent with fish, particularly plaice, sole and skate.

Preparation Time: 5 Mins

Cooking Time: 2 Mins

Total Time: 7 Mins

Ingredients

For 2 servings…

50 gms            Butter       

1                    Lemon  - zest and juice of       

1 bunch           Parsley  - chopped    

1                    Shallot  - chopped    

10 gms            Capers      

Method

Melt the butter in another pan and cook it until it starts to foam.  Add the lemon zest and juice,

parsley, shallot and capers.