Ingredients:
2 Tbsp finely chopped shallot
2 Tbsp. white wine vinegar & 2 Tbsp. water
1 tbsp. fresh lemon juice + S&P
1 large egg yolk
2 tsp. capers, drained
3 Tbsp. sweet butter, melted
Combine shallot, vinegar, water, and lemon juice. Reduce to 2 Tbsp.
In blender combine egg yolk, capers. “Whiz” until smooth, then add melted butter in slow stream. Add salt & pepper to taste.
Sauté fish, with lemon slices atop, in tightly covered skillet, over low heat.
