This video tutorial for Butter Poached Fish will teach you everything you need to know for how to poach fish in butter. Delicate, rich and so delicious.
Today I'm teaching you the sultry and simple cooking technique known as "poaching in butter". Let that sink in for a minute. Mmmmm... Butter.
This is a fancy schmancy cooking method, but it also happens to be one of the easiest, most foolproof ones out there. It works well with vegetables, and even better with seafood. Lobster, shrimp, clams, crab, and any firm, meaty fish.
First you'll want to add a little white wine and some aromatics to the pan for extra flavor. I'm using garlic and thyme, but you can totally play around with other spices if you'd like. Next, the butter. I recommend using a good quality European butter here since they have a higher butter fat content than standard American butters. More butterfat means less water, which means more good stuff to coat your fish. European butters also tend to have more flavor, and that will go a long way in this recipe. Use salted butter for best results.
The key to perfect butter poaching is to never let the butter boil. That will be your biggest challenge. Tiny bubbles around the edges of the pan should be the hottest you ever let it get, and you should even try to avoid that. Boiling will cause the butter to separate (gross) and will make the fish cook faster than we want. A really nice, slow poach in butter will result in fish that's incredibly tender, and for lack of a better descriptor, buttery. It will also make it practically impossible to overcook.
Spoon a little bit of that butter sauce over top of the fish, and you, my friend, are in for some really good eatin'.
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