Half turbot with brown butter caper sherry sauce


  • 1/2 pound butter
  • 1/4 cup capers
  • 4 shallots
  • Lemon juice (1 lemon)
  • 100ml Sherry vinegar


  1. Slice shallots as thin as possible.

  2. Cut butter into cubes, in a medium pot on high heat place butter in while stirring with a whisk

  3. The butter will foam three times on its third foam add in the shallots, this will stop the butter from burning

  4. Cook shallots for 3-4 minutes until soft, then add rest of ingredients

  5. Bake turbot at 375 for 8-10 minutes on baking sheet

  6. Remove skin from turbot and sauce the fish.

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