- 1Sautee shallots a little butter until transparent. Add fish, salt and pepper and cook until almost done. Remove fish from pan.
- 2Add rest of butter, capers and white wine to pan and stir. Cook two more minutes.
- 3Add cream to the pan and heat. Add fish back to the pan and parsley and dill.and heat through. Add lemon juice,
Member recipes are not tested by the CHOW food team.