If you are looking for an original idea to accompany your fish and shellfish dishes you are in the right place, today we present you a recipe for a delicious sauce made with butter and lemon by Karlos Arguiñano. On this occasion, the chef uses this original sauce to prepare a plate of butter stripe with capers, but it can also be a great option to accompany a baked sea bream or a turbot. Let’s see how to prepare this delight.
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Butter and lemon sauce by Karlos Arguiñano
Ingredients
- 100g butter
- 2 tablespoons of capers
- extra virgin olive oil
- parsley
- 1 onion
- 1 lemon
- sal
Preparation
- In a saucepan with water, add the parsley sprigs, a pinch of salt and the chopped onion, letting the ingredients cook for 2 minutes.
- Then, in a frying pan with oil, add the pieces of butter, an ingredient frequently used in French cooking.
- The next step will be to extract the lemon juice, add it to the pan together with the capers (2 tablespoons) and with a saucepan a little bit of the broth where we have boiled the fish.
- We cook all the ingredients for a few minutes and add the fish that we have selected to make the recipe, and enjoy!
