Beurre Noisette with Lemon, Parsley and Capers

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A classic, rich yet fresh, super speedy sauce you can whip up at home in only 5 minutes. Wonderful as an accompaniment to pan-fried fish – seen here with sea bass (above) and sea bream (below) – you will feel like you are fine dining whilst eating your supper in the comfort of your own home.

How to make Beurre Noisette with Lemon, Parsley and Capers

Collect all your ingredients together:

• unsalted butter
• lemon juice
• capers, rinsed
• fine salt
• freshly ground black pepper
• finely chopped fresh parsley

How to make this fabulous, fresh sauce:

First, brown the butter:

I brown my butter before I start cooking the fish so I can keep a close eye on it. It changes colour quite quickly and therefore can also burn quite quickly. Burnt brown butter will be very dark and can taste quite bitter. For more information on browning butter, see here.

1. Cut the butter into cubes and place into a pale coloured, cold pan.
2. Put over a moderate heat to melt and brown the butter. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly.
3. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. It should only take a few minutes but this will depend on how much butter you are browning, the temperature you cook it at and the pan you use.
4. As soon as it reaches the colour you desire, I go for a golden brown, it is ready. Either use immediately or tip it straight into a heatproof bowl or pan to prevent it cooking further.

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Make the remainder of the sauce:

1. When you are ready to serve the meal, gently re-heat the butter and immediately before serving, add the lemon juice, capers, salt, pepper and most of the parsley to the butter.
2. Serve spooned over pan fried fish, sprinkled with the remainder of the parsley. Although the butter has been browned, it will look deliciously golden on the plate. For more information on cooking Pan Fried Fish, see here.

Why is it important to add the parsley to the sauce just before you serve it?

If you add the parsley to the sauce at any time other than immediately before you serve it, it will lose its vibrant green colour. If you prefer, do not add the parsley to the sauce and just sprinkle a little over the fish when you serve it.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.