Lemon Caper Butter

For the lemon caper butter, sauté shallots in olive oil until translucent, deglaze with white wine and Noilly Prat and allow to reduce almost completely. Then fill up with the fish stock and again let it reduce to 3/4 parts.

Wash the lemon – preferably untreated – hot, peel the peel thinly with a sharp knife and cut into very fine strips (zests). Then fillet the lemon as follows: cut off the peel just but completely with a sharp knife and then cut out the flesh between the membranes with a very sharp knife.

Add the zest and fillets to the reduction along with the capers and dill tips. Simmer briefly and then assemble with cold flakes of butter (stir in gradually to create a creamy consistency and a nice gloss). Season with a little salt and pepper if necessary.

Preparation Tip:

A wonderful lemon caper butter recipe!

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