Brown Butter Sauce

ngredients:
6 Tbs.butter
1 Tb.tarragon vinegar
1 Tb. Lemon juice
2 Tbs. chopped tarragon or chervil
fresh ground pepper
pinch of salt if using sweet butter

Make the butter sauce in the same pan the fish was cooked in if possible. Heat the butter in the skillet over medium heat until it turns a light brown. Add the chopped tarragon or chervil, the tarragon vinegar and lemon juice. All the while scraping up any pieces of fish and stirring vigorously; the acid and vigorous stirring will create an emulsion so every bite of sauce will be balanced.

Season with salt and pepper.

Drizzle the sauce over the warm sand dabs and serve immediately.