From @Brian Lagerstrom

Brown Butter Caper Sauce (sauce meunière)

Name: Brown Butter Caper Sauce (sauce meunière)
Ingredients: 2 skinless fish fillets (~6 oz each; halibut, trout, or sole); kosher salt; olive oil (for searing); ap flour (for dredging); 115 g (8 T / ½ c / 1 stick) unsalted butter, diced; 3 g (1 t) nonfat dried milk powder; 25 g (3 T) capers, minced; 20 g (2 T) shallots, finely minced (brunoise); water; 10 g (2 t) lemon juice; 5 g (1 T) parsley, finely minced

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Ingredients

2 skinless fish fillets (~6 oz each; halibut, trout, or sole)
kosher salt
olive oil (for searing)
ap flour (for dredging)
115 g (8 T / ½ c / 1 stick) unsalted butter, diced
3 g (1 t) nonfat dried milk powder
25 g (3 T) capers, minced
20 g (2 T) shallots, finely minced (brunoise)
water
10 g (2 t) lemon juice
5 g (1 T) parsley, finely minced

Method

Season fish on both sides; rest 5 min. Dredge lightly in flour; shake off excess.
Heat stainless pan over med-high; add oil. Press fish in 20–30 sec; sear 3–4 min to deep golden. Flip; cook 30-45 secs more over low heat. Rest.
Over med heat, add butter; when starting to foam, whisk in milk powder.
Whisking or stirring constantly: stir in capers; sizzle ~2 min. Add shallots & splash water, soften ~1 min. Sauce should be nutty golden brown.
Off heat, whisk in lemon juice. Let sit 1 min to cool slightly. Stir in parsley. Spoon over fish.

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