Poached fish with beurre blanc

2015-07-28
  • Yield : 2 large plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Poached fish with beurre blanc
A very easy to make poached fish with simple flavours that can make a delicious and healthy meal.

Method

Step 1

Melt the butter in a small saucepan until it becomes a very deep golden colour.

Step 2

Remove from the heat and add the lemon juice to the butter sauce. Add the olives to the sauce.

Step 3

Poach the fish in Court Bouillon until cooked. The flesh will go opaque. Drain and serve with black butter.

Step 4

Pour the sauce over the fish and garnish with chopped parsley.

My Notes
1. Poaching fish helps to keep it moist and the technique works well with all white non-oily fishes like trout,salmon,sea bass, basa etc.
2. Hollandaise sauce can be used instead of the Beurre Blanc.
3. Capers can also be used instead of the chopped olives.

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