Butter Poached Fish
Fish gently poached in butter with shallots and lemon, finished with optional chopped fresh herbs.
Servings: 2 servings
Ingredients
Ingredients
- 12 ouncesfish
- 6 ouncesunsalted butter divided use
- 1 tablespoonlemon juice
- 2 teaspoonsfinely diced shallots
- finelychoppedfresh herbs such as chives – optional
Instructions
Instructions
- Pat the 12 ounces fish dry with paper towels and, if desired, portion into serving-size pieces.
- Place a medium saucepan over medium heat and melt 2 tablespoons of the 6 ounces unsalted butter, taking care not to let the butter brown.
- Add the 2 teaspoons finely diced shallots to the melted butter and cook until translucent, about 1–2 minutes.
- Stir in the 1 tablespoon lemon juice, then add the remaining unsalted butter (the rest of the 6 ounces) in pieces so it melts evenly.
- When the butter has fully melted, gently place the fish into the pan. The cooking liquid should come about two-thirds of the way up the sides of the fish; if it does not, tilt the pan and spoon melted butter over the fish to help cover it.
- Increase the heat to bring the butter to a gentle simmer. Once the simmer begins, cook the fish for 3 minutes.
- Reduce the heat to low and cook an additional 1 minute, or until the fish is opaque through the center and flakes easily with a fork.
- Carefully remove the fish from the pan, spoon some of the butter over the top, and finish with the optional finely chopped fresh herbs before serving.
Equipment
- Paper Towels
- Medium Saucepan
- Spoon
- Fork
Notes
For this recipe, I like to use unsalted butter. I want to be able to control the level of salt when the fish is cooked.
Make sure there is enough liquid (butter or lemon juice) to cover 2/3 up the side of the fish while cooking.
Finish this recipe with a touch ofFleur de Selor a touch ofsea salt. I think both of these two types of salt add something extra special to the fish.
Use room temperature butter for more even melting
Don’t let the butter get too hot – no bubbling or browning
Choose fillets of similar thickness for even cooking
Pat fish completely dry before poaching
Let fish come to room temperature before cooking
Make sure there is enough liquid (butter or lemon juice) to cover 2/3 up the side of the fish while cooking.
Finish this recipe with a touch ofFleur de Selor a touch ofsea salt. I think both of these two types of salt add something extra special to the fish.
Use room temperature butter for more even melting
Don’t let the butter get too hot – no bubbling or browning
Choose fillets of similar thickness for even cooking
Pat fish completely dry before poaching
Let fish come to room temperature before cooking