re: Fish with lemon butter sauce

fish, whatever you like. halibut, sea bass, salmon, all nice.

the key to a lemon butter sauce is to get the butter to emulsify or not separate.

1 cup white wine
1 stick of cold butter(cubed and cold)
1 diced shallot
1 tablespoon of white wine vinegar
1 tablespoon of water

throw all the wet ingredients into a sauce pan, turn it up to medium/high and reduce is by a lot, like 1/3 of your original amount, then turn off the heat. you don't want the reduction to be too hot so let it sit for a minute or two, then add the butter a few chunks at a time and whisk, make sure you keep the butter moving. keep repeating until it's all added.

you could blacken the fish first then deglaze with your liquid to give it some extra flavor.

I like a lemon, butter and tarragon sauce.
Heat a couple of tbsp. of butter on the stove, stirring constantly until the butter browns. When the butter browns, remove from heat and throw in a teaspoon of minced tarragon, and the juice of one lemon.

Pour it over cooked chicken, fish, vegetables or pasta. Delicious over cooked salmon.