BUTTER POACHED RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BUTTER POACHED FISH | RECIPE | CUISINE FIEND



Butter Poached Fish | Recipe | Cuisine Fiend image

Fish poached in herby butter, a fantastic way to cook it. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishh

Provided by Cuisine fiend

Total Time 30 minutes

Yield 1 fish fillet per person

Number Of Ingredients 6

1 fish fillet per person, about 150g each (halibut, turbot, brill or salmon, skin on)
250g butter (unsalted), or more, if cooking more than two fillets
a few sprigs of dill
a few sprigs of thyme
2-3 cloves of garlic, peeled and lightly crushed
lemon, for garnish

Steps:

  • Rinse the fish fillets and scale them, if necessary. Pat them dry very well. White fish will benefit from salting and chilling it for at least half an hour, then rinse the fish again and pat dry.
  • Melt the butter in a pan large enough to fit the fish in one layer. Add the herbs and garlic. If you have a digital probe, stick it in and heat the butter up only to 50C/125F. Lower the fish into the butter and stick the probe in the thickest part of a fillet.
  • If you don’t have a probe, just keep the butter on absolute minimum heat and don’t let it foam up.
  • The fish is ready when the internal temperature is 50C, with no probe cook it for about 10 minutes, depending how thick the fillets are. If you’re unsure if it’s cooked, prod it gently and see if it starts to flake – ready if it does.
  • Lift the fillets carefully out onto a warm serving plate, drizzle a little butter over them and garnish with lemon slices. Serve with a salad – here a mix of raw beetroot, remoulade and coleslaw.Note: the butter can be strained, cooled and reused, admittedly not for baking cakes, but fine for savoury cooking.

POACHED COD WITH LEMON-BUTTER SAUCE RECIPE - FOOD.COM



Poached Cod With Lemon-Butter Sauce Recipe - Food.com image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Cut cod fillets into four serving size pieces and place in large pan in one layer.
  • Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
  • Add the bay leaf, the parsley sprigs, peppercorns and cloves.
  • Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
  • While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
  • Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
  • Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
  • Remove from the heat and add the minced parsley.
  • Taste the sauce and adjust seasoning.
  • Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, FatContent 14.9, SaturatedFatContent 8.9, CholesterolContent 112.4, SodiumContent 128, CarbohydrateContent 4.9, FiberContent 0.1, SugarContent 0.2, ProteinContent 32.8

More about "butter poached recipes"

SOUS VIDE BUTTER-POACHED POTATOES - SOUS VIDE RECIPES
Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home with the Anova Sous Vide Precision Cooker and you’ll have perfectly cooked potatoes in an hour. This recipe calls for just salt, pepper, and thyme or rosemary for seasoning, but feel free to experiment with other fresh herbs or a spice mix like Old Bay.
From recipes.anovaculinary.com
Reviews 3.8
Total Time 01 hours 00 minutes
See details


10 BEST BUTTER POACHED FISH RECIPES | YUMMLY
From yummly.com
See details


HOW TO BUTTER POACH LOBSTER | RECIPE FOR BUTTER POACHED ...
Sep 20, 2016 · Directions: In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat. Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces — 1 cup (two sticks total.)... Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make ...
From lobsteranywhere.com
See details


BUTTER POACHED FISH - AN EASY WAY TO ... - COPYKAT RECIPES
Feb 23, 2020 · How to Butter Poach Fish Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Add lemon juice and remaining butter. When the butter has melted, add the fish. Gently place the fish into the pan. Turn the heat to high ...
From copykat.com
See details


BUTTER-POACHED RIBEYE CAP STEAK RECIPE | MICHAEL MINA
Mar 01, 2020 · Add thyme, shallots, garlic and steaks to the butter. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees.) If the butter doesn’t totally cover the steaks, flip the steaks halfway through poaching.
From westcoastprimemeats.com
See details


10 BEST BUTTER POACHED FISH RECIPES | YUMMLY
Butter Poached Fish Copykat Recipes. fish, unsalted butter, lemon juice, chopped fresh herbs, shallots. Butter Poached Fish (Video!) Coley Cooks. minced fresh parsley, pepper, garlic, assorted vegetables, barramundi fillets and 6 more.
From yummly.com
See details


BUTTER POACHED SALMON MEDALLIONS - CHEF JEAN PIERRE
Instructions. Preheat Oven to 375°. Cut the fish into 2 to 3 ounces medallions. Line a cookie sheet with a silicone baking mat. Melt the butter slightly in the microwave (maybe 10 seconds) DO NOT COMPLETELY MELT, melt only to a creamy/soft stage. Brush the soft butter into the fish medallions.
From chefjeanpierre.com
See details


BUTTER-POACHED RIBEYE CAP STEAK RECIPE | MICHAEL MINA
Add thyme, shallots, garlic and steaks to the butter. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees.) If the butter doesn’t totally cover the steaks, flip the steaks halfway through poaching. When steaks get close to desired temperature, heat a cast iron pan large enough to hold ...
From westcoastprimemeats.com
See details


BUTTER POACHED FISH - HUNTER ANGLER GARDENER COOK
Jun 16, 2016 · Let the fish swim in the butter for about 10 minutes for every 1/2 inch of thickness. One way to do this is to put the submerged fish into a 325°F oven for 15 minutes. To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate.
From honest-food.net
See details


HOW TO PREPARE BUTTER POACHED GARLIC SHRIMP | COOK FOR ...
In a medium pot over medium heat, combine butter, water and garlic. Season with salt and pepper. bring to a simmer and melt butter. Add shrimp and cook for about 15 minutes, or until shrimp turn pink. Add scallions. Season with salt and pepper. Serve with grilled bread or over pasta.
From cookforyourlife.org
See details


BUTTER-POACHED CHICKEN WITH VEGETABLES RECIPE ...
Oct 18, 2014 · The method follows Julia Child’s recipe for “Chicken Breasts Poached in Butter,” but we expanded on the flavors and added zucchini and tomatoes to create an easy one-dish meal. Serve with crusty French bread and extra butter for spreading, or add mashed potatoes or rice on the side. More popular chicken recipes:
From mygourmetconnection.com
See details


BUTTER POACHED SHRIMP — SAM THE COOKING GUY
Mar 10, 2016 · DIRECTIONS. Slowly melt butter in a medium pot. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley.
From thecookingguy.com
See details


BUTTER POACHED SHRIMP - TASTE OF THE SOUTH
Jan 24, 2018 · If you love butter as much as we do then this web-exclusive recipe is a must-try. 5.0 from 1 reviews Butter Poached Shrimp Save Recipe Print Makes 6 to 8 servings Ingredients 2 pounds fresh shrimp, peeled and deveined (tails left on) 2 tablespoons hot sauce 1 teaspoon kosher salt, divided ½ teaspoon ground …
From tasteofthesouthmagazine.com
See details


SOUS VIDE BUTTER POACHED ROOT VEGETABLES RECIPE
Mar 22, 2019 · Cooking Instructions for Sous Vide Butter Poached Root Vegetables For the Root Vegetables. Preheat the water bath to 183°F (83.9°C). Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, then seal.
From amazingfoodmadeeasy.com
See details


THE OBSESSIVE CHEF: BUTTER-POACHED PORK CHOPS
Jul 23, 2010 · Heat a large skillet over medium-high (5 on my 1-10 dial) until the butter is melted and seems ready to brown. Put the chops into the pan and immediately reduce the heat to 3. Cook the first side about 4 minutes. Turn them and continue cooking 4-6 minutes longer. You'll need to cut a slit near the bone to ascertain doneness.
From theobsessivechef.blogspot.com
See details


PROSECCO BUTTER POACHED SHRIMP (EASY, 5-INGREDIENT RECIPE ...
Dec 06, 2021 · Simmer 2-3 minutes, whisking steadily, to bloom the aromatics. Taste & adjust seasoning as desired. Poach the shrimp: Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. All of the shrimp should be submerged in the Prosecco butter poaching liquid. Adjust heat as needed to maintain a gentle simmer.
From playswellwithbutter.com
See details


BUTTER POACHED LOBSTER TAIL RECIPE, FRENCH LAUNDRY ...
The original Butter Poached Lobster Tail recipe is by Chef Thomas Keller. The recipe below is my adaptation of a combination of several recipes from different sources, with my minor changes. In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, CA ...
From whatscookingamerica.net
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »