Creamy caper sauce goes well with most fish dishes.
2 tablespoons olive oil
2 tablespoons butter
2 onions, finely chopped
2 cloves garlic, finely chopped
2 dl white wine
4 tablespoons fish stock (possibly bouillon cube)
Slightly freshly squeezed lemon juice
1/2 ltr. cream
2 tablespoons finely chopped parsley
4 tbsp capers
Fry the onion in butter and oil in a saucepan until the onion is transparent. Add the chopped garlic and sauté for another 1 minute, stirring. Add white wine and stock. Cook until the liquid is reduced by half.
Add the cream and let it boil until the sauce thickens, stirring occasionally. Season with lemon and stir in parsley and capers.
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