Butter Poached Fish
Butter poached fish is delightful.
Servings 2
Calories 268kcal
Ingredients
- 6 ounces unsalted butter divided use
- 2 teaspoons finely diced shallots
- 1 tablespoon lemon juice
- 12 ounces white fish fillets skin removed
- sea salt for finishing
- finely chopped fresh herbs such as chives (optional)
Instructions
- Melt 1 ounce of butter in a medium-sized saucepan over medium heat. Add the shallots and cook until translucent, making sure the butter does not brown.
- Add the lemon juice and the remaining butter. When the butter has melted, gently place the fish in the pan. The cooking liquid should reach about 2/3 of the way up the sides of the fish.
- Turn the temperature to high. Bring to a boil and cook for 3 minutes. Turn the heat down to low and cook for an additional minute.
- Sprinkle sea salt over the fish and serve topped with fresh herbs.
Recipe Tips
- 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 of Fleur de Sel or a touch of sea 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
Nutrition
Calories: 268kcal | Carbohydrates: 0g | Protein: 34g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 90mg | Potassium: 513mg | Sugar: 0g | Vitamin A: 355IU | Vitamin C: 2.9mg | Calcium: 17mg | Iron: 1mg
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