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A couple suggestions, for Baz:
European butters have a higher fat content, thus the better flavor. I agree about the Irish butters, particularly Kerrygold, as it tastes halfway to a cheese.
If you can find capers packed in salt, they are better than the ones packed in brine. Either should be rinsed with water and drained, before using. Smaller ones are better.
You might consider plating the salmon before finishing the sauce. I would probably swirl the butter in the pan, off the heat, at the very end.
Adding a fair bit of lemon juice to the sauce gets you close to what would effectively be a salmon piccata, if the Italians actually made such a thing.
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