FISH POACHED IN BUTTERMILK
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk, he said, was a natural. ''If you look at poached fish in classic cooking,'' he said, ''they're always being cooked in milk.'' The chef found that buttermilk kept the flesh of the fish white and added a desirable touch of acidity.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium saute pan, melt 3 tablespoons butter over medium low heat. Add shallot and cook until soft, about 3 minutes. Add mushrooms, thyme and garlic. Cook until soft, about 5 minutes. Add bread, and stir to combine. Add stock and simmer until bread has soaked up the liquid. Season with salt and pepper, stir in chives. Keep warm.
- Place olive oil and 1 tablespoon butter into a large saute pan over medium high heat. Add spinach and toss, using tongs, to wilt the leaves. Add sugar and season to taste with salt and pepper. Set aside and keep warm.
- Season both sides of fish with salt and cayenne pepper. In a saute pan large enough for fish to fit in a single layer, combine fish, buttermilk and dill. Cover and place over medium heat. When buttermilk begins to simmer, cook for 2 minutes. Turn fish and cook for about another minute. Fish is done when firm to the touch.
- Remove fish from pan and keep warm. In a blender or with an immersion blender, whirl buttermilk with remaining 4 tablespoons butter. When it is re-emulsified, season to taste with salt, pepper and lemon juice.
- In four shallow bowls, arrange spinach. Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing. Serve.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1443 milligrams, Sugar 12 grams, TransFat 1 gram
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Christian Robinson
[email protected]Overall, I thought this recipe was pretty good. The fish was cooked perfectly, but the buttermilk sauce was a little too thick for my taste.
Sahbi Mattu
[email protected]I'm giving this recipe 2 stars because the fish was cooked well, but the buttermilk sauce was not good.
Yasir Ahmad Official
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Elyse Blakey
[email protected]This recipe was a disaster! The fish was overcooked and the buttermilk sauce was curdled.
Byabakama Jonan2
[email protected]I thought this recipe was just okay. The fish was a little bland and the buttermilk sauce was a bit too tangy for my taste.
Adi gim
[email protected]I'm not sure what I did wrong, but my fish didn't turn out as well as I hoped. It was a little dry and the buttermilk sauce was too thick.
Klaeb Zerihun
[email protected]This recipe is a great way to use up leftover buttermilk. I always have some buttermilk left over from making pancakes or waffles, and this is a great way to use it up.
Adam Agaba
[email protected]I love that this recipe is so easy to make. I can have a delicious fish dinner on the table in under 30 minutes.
Michael Carrillo
[email protected]I've tried this recipe a few times now and it always turns out perfectly. The fish is always cooked evenly and the buttermilk sauce is always delicious.
BoGieEntertainment Mitchell
[email protected]This recipe is a great way to cook fish for a crowd. I made it for a dinner party and everyone loved it.
Duba Guyo Duba
[email protected]I'm not a big fan of fish, but this recipe changed my mind! The buttermilk poaching method made the fish so moist and flavorful.
osarenmwinda joy
[email protected]The buttermilk poaching liquid infused the fish with a subtle, tangy flavor that was really nice. I served it with roasted vegetables and a simple lemon-herb sauce.
Zeeshan Baloch
[email protected]I've never poached fish before, but this recipe made it easy. The fish turned out great, and I'll definitely be making it again.
Angel Andrews
[email protected]This recipe is a keeper! The fish was perfectly cooked and the buttermilk sauce was delicious.
Maisie Davies
[email protected]I was skeptical about poaching fish in buttermilk, but I was pleasantly surprised! The fish was so tender and flaky, and the buttermilk gave it a lovely tang.