Butter Poached Fish
This Butter Poached Fish is a luxurious dish that's surprisingly easy to make! Enjoy tender, flaky fish in a rich buttery sauce.
Servings: 2 servings
Ingredients
- 12 ounces fish (any firm white fish like cod, halibut, or salmon)
- 6 ounces unsalted butter (divided use)
- 1 tablespoon lemon juice
- 2 teaspoons finely diced shallots
- finely chopped fresh herbs (such as chives, optional)
Instructions
Cooking Instructions
- Start by gathering all your ingredients. Dice the shallots finely and chop any herbs you want to use. Set them aside for later.
- In a medium saucepan, melt 4 ounces of the unsalted butter over low heat. It’s important to keep the heat low to avoid browning the butter, as we want it to remain light and creamy.
- Once the butter has melted, add the finely diced shallots and sauté gently for 2-3 minutes until they are translucent. Then, stir in the lemon juice, which will add a delightful tang to the butter sauce.
- Carefully add the fish to the saucepan, ensuring it is fully submerged in the butter. Poach the fish gently for about 8-10 minutes, depending on the thickness of your fillet. The fish is done when it flakes easily with a fork.
- Using a fish spatula, carefully transfer the poached fish to a plate. Drizzle some of the buttery sauce over the top and sprinkle with fresh herbs if desired. Serve immediately and enjoy the decadence!
Equipment
- Medium Saucepan
- Fish spatula
- Measuring Spoons
- Knife and cutting board
Notes
- Let the fish cool to room temperature before storing it in an airtight container with leftover butter sauce.
- To reheat, gently warm in a saucepan over low heat, adding water or butter to keep it moist.
- Experiment with different herbs and fish varieties to customize the dish to your taste.