Butter Poached Tripletail with Chow Chow
User Reviews
5
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Butter Poached Tripletail with Chow Chow
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This recipe works with many kinds of fish, not just tripletail. Choose a fish you can serve as a block or big thick chunk. For the butter, you need a lot, but it can be saved in the fridge and reused three or four times before it gets fishy. The chow chow and nage can be made up to three days in advance.
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Ingredients
NAGE
- 4 cups fish stock see above, or crab or shrimp stock
- 1 cup white wine
- 2 or 3 corn cobs cut into chunks
- saffron a pinch
- 2 tablespoons butter
CHOW CHOW
- 4 or 5 corn ears
- 1/4 cup shallot minced
- 1 bell pepper red or orange, diced
- 1 tablespoon yellow mustard
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 2 teaspoons hot sauce
- 1/2 teaspoon celery seed
- 1 teaspoon thyme dried
- 1 teaspoon seeds optional, such as fennel, anise, carrot, caraway, yampa, etc
- salt
- black pepper
FISH
- 1 to 2 pounds butter unsalted
- salt
- 1 to 2 pounds fish skinless, in large pieces
- Cavender's seasoning or black pepper
Instructions
- Slice the kernels off the corn, reserving both the cobs and kernels.
- Make the fish stock or crab stock as per the recipe, adding in the cut up corn cobs. Strain and add 4 cups of the stock and the white wine to a new pot and simmer it down by half. Add the saffron and let steep for at least 15 minutes.
- While the stock is simmering, make the chow chow. In a large pan, heat everything (including the corn kernels) over medium heat for about three minutes, until warmed and well combined. Turn off the heat and leave everything in the pan.
- Melt the butter in a pot just large enough to hold the pieces of fish and the butter. Gently poach the fish under the melted butter for about 15 minutes. Keep this on low heat the whole time.
- To finish, whisk two tablespoons of butter into the nage. Give everyone some chow chow, top with a piece of fish. Sprinkle on the Cavender's. Pour a little nage around the bowls and serve.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
51g
(17%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
960mg
(40%)
Potassium
911mg
(19%)
Fiber
5g
(20%)
Sugar
22g
(44%)
Vitamin A
1485IU
(30%)
Vitamin C
54mg
(60%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 960mg | 40% |
| Potassium | 911mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 54mg | 60% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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