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Nutrition Info . . .

NutrientsCellulose
VitaminsD
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Melted butter

  2. 2 tablespoons 30ml Drained capers

  3. 4 teaspoons 20ml Tarragon vinegar

  4. 1/2 teaspoon 2 1/2ml Kosher salt

  5. Freshly ground black pepper - to taste.

Instructions Jump to Ingredients ↑

  1. In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.

  2. Stir in the capers and vinegar; mixture will spatter and foam up. Remove from heat.

  3. Continue to stir until foam subsides. Stir in salt and pepper.

  4. Pour the mixture on the roe that has been poached in butter.

  5. Yield: 2/3 cup

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