Steelhead Recipe
roasted fingerling potatoes, okanagan summer vegetables, caper & chive brown butter sauce, cape breton mustard pickles
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Ingredients
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Main Ingredients
Caper & Chive Brown Butter Sauce
Method
Preparation
- 1
Prep the Vegetables
Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes lengthwise and chop the zucchini and bell peppers into bite-sized pieces.
- 2
Roast the Potatoes and Vegetables
In a large bowl, toss fingerling potatoes and summer vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- 3
Caper & Chive Brown Butter Sauce
- 4
Make the Sauce
In a small saucepan, melt the butter over medium heat. Continue to cook until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Stir in the capers, chives, and lemon juice. Season with salt and pepper to taste.
