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
Slice shallots as thin as possible.
Cut butter into cubes, in a medium pot on high heat place butter in while stirring with a whisk
The butter will foam three times on its third foam add in the shallots, this will stop the butter from burning
Cook shallots for 3-4 minutes until soft, then add rest of ingredients
Bake turbot at 375 for 8-10 minutes on baking sheet
Remove skin from turbot and sauce the fish.