Cook fish or other seafood on which you want to use the sauce first. Use white fish fillet, season with salt pepper and paprika on both sides. Rub the spice mix to coat evenly.
Coat fish in plain flour on both sides, shake off excess flour.
Heat vegetable oil or canola oil in a pan. Fry fish in pan for 2 to 3 minutes on each side.
Remove fish on to a plate and leave aside until use.
Use silver based sauce pan or skillet while browning butter.
Take 3 tablespoon of butter and add it to silver based skillet pan. Place it on medium-low heat. Do not increase heat. It’s crucial to heat butter in medium-low heat. Butter needs all your attention.
Keep swirling the butter every now and then. Butter will first foam up and form bubbles (the water content in butter) and then slowly begin to change color.
When it turns golden brown, you should be able to smell nutty flavor.
Remove pan immediately from heat as butter will go from golden brown to burnt in few seconds! Do not burn butter.
Pour brown butter into a small bowl and leave aside.
Clean the skillet with kitchen towel.
Add freshly squeezed lemon juice, salt and fine ground pepper. Whisk and cook on low flame until lemon juice is reduced to half.
Remove skillet from heat, whisk in 2 tablespoon of butter until fully melted.
Place the skillet back on low heat and whisk remaining butter little at a time. Don’t rush the process by increasing heat. If heat is too high, the sauce will separate! Low heat is crucial to get smooth sauce.
Once all butter in added to the sauce, remove the skillet off stove.
Stir in prepared brown butter. Whisk until combined.
Viola slightly creamy, nutty, lemony, buttery sauce is ready!
It’s rich! Use it sparingly on pan fried fish, scallops, shrimp, salmon, on veggies, or stir with pasta.