Poached Fish with Potatoes, Greens, and Beurre Monté
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A simple and rewarding dinner featuring poached fish in a buttery sauce, accompanied by creamy baby potatoes and vibrant greens.
00:30:00 total
Serves 1
easy
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Ingredients
- fish (halibut, cod, or haddock) - 2 portions (cut into portions)
- water - 2 quarts (for poaching)
- salt - to taste (to season water)
- lemon peel - 1 whole lemon (for flavoring the poaching water)
- fresh herbs (thyme or sage) - a fistful (for flavoring the poaching water)
- baby potatoes - 1 handful (for boiling)
- cold butter - 1 stick (for beurre monté)
- water - 1/4 cup (for beurre monté)
- greens (amaranth, spinach, or watercress) - 1 bunch (for wilting)
- salmon roe - to taste (for garnish)
- lemon juice - to taste (for flavoring the beurre monté)
- smoky chili flakes - to taste (optional for flavor)
- green peppercorns in brine - to taste (optional for flavor)
Instructions
- Prepare the Poaching Water: Bring 2 quarts of water to a slight boil, seasoning it with salt, lemon peel, and fresh herbs.
- Cook the Potatoes: Add baby potatoes to the boiling water and simmer for about 15 minutes until soft.
- Prepare the Beurre Monté: In a separate bowl, whisk together 1/4 cup of water and a stick of cold butter until emulsified.
- Poach the Fish: Once the potatoes are cooked, remove them and lower the heat. Add the fish to the poaching water and let it cook gently.
- Add the Greens: After the fish has cooked, add the greens to the pot to wilt them.
- Finish the Beurre Monté: Add lemon juice and any additional flavorings to the beurre monté, then whisk to combine.
- Plate the Dish: Remove the fish and greens from the pot, plate them with the potatoes, and generously drizzle with the beurre monté.
- Garnish and Serve: Top with salmon roe and serve immediately.
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