Butter Poached Fish with Seasonal Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
76 kcal
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Course
Main Course
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Cuisine
American
Butter Poached Fish with Seasonal Salad
Description
Butter Poached Fish with Seasonal Salad combines boneless skinless fish cooked gently at low heat submerged in melted butter, providing a tender and moist texture. The method involves carefully maintaining the butter temperature just below simmering, allowing the fish to cook evenly without sizzle. The accompanying salad features thin rounds of yellow and green squash, cucumber, radishes, and diagonally sliced fresh green beans tossed with a splash of white wine or rice vinegar and seasoned with salt to awaken the vegetables' natural crunch and freshness.
The overall dish balances the rich, smooth texture of butter-poached fish with the crisp and tangy salad, offering a harmonious light meal or appetizer. The dish is finished by adding a touch of melted butter or olive oil to the salad for extra flavor and silkiness.
This meal is suitable for serving as a refined main course in warmer seasons when fresh summer vegetables are at their peak. The poached fish remains moist and tender, ideal for those seeking a gentle cooking approach that preserves natural flavors and delicate textures.
Ingredients
- 1 to 2 pounds of skinless boneless fish or shrimp
- salt
- 1 yellow squash
- 1 green squash like a zucchini
- 1 cucumber large
- 3 radish 6
- 1/4 pound Green bean fresh
- 1/4 cup white wine or rice vinegar
- 1 pound butter unsalted
- olive oil (optional)
- black pepper
Instructions
- Salt the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandoline -- although a knife is fine. Slice the green beans thinly on the diagonal. Toss all the vegetables with a little salt and vinegar and set aside.
- Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. 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. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 39mg | 2% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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