Fish Poached In Buttermilk
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons butter
- ½shallot, finely chopped
- 1½cups cubed white mushrooms
- ½tablespoon thyme leaves
- ½clove garlic, finely chopped
- 1½cups dry crusts of rye bread, cubed
- ¾cup chicken stock
- Kosher salt
- Freshly ground black pepper
- 1tablespoon chopped chives
- 1tablespoon olive oil
- 1pound spinach, stemmed and washed
- Pinch of sugar
- 46-ounce fillets of turbot, cod, halibut or black sea bass
- Cayenne pepper
- 3cups buttermilk
- 6sprigs dill, leaves stripped from stems
- Juice of 1 lemon, to taste
Nutritional analysis per serving (4 servings)
600 calories; 34 grams fat; 17 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 46 grams protein; 1457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
In four shallow bowls, arrange spinach. Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing. Serve.
Private Notes
Comments
Your best bets for gluten free would be quinoa or any variety of rice. Considering this recipe and the presentation I recommend red quinoa. In Step 1 where it calls for the bread, add 1/2 cup of red quinoa and 3/4 cup of stock, bring to a LOW simmer and cook COVERED for 10-12 minutes. Remove from heat and let stand (still covered) until ready to plate. Before serving fluff with a fork and add chives and adjust seasoning with s & p. The quinoa will add color, texture and flavor.
i wonder if cornbread would work? Or perhaps cooked wild rice?
This was a total disaster. Buttermilk broke/curdled. Fish was like rubber. Sauce did not emulsify.
The flavor was exceptional, but I wasn’t able to get the sauce to thicken while emulsifying. Any tips?
This was in a word, divine! The buttermilk emulsified beautifully and was luxurious as a bath for the turbot, spinach and 'stuffing' , which I sautéed a minute or so after the stock absorbed. This would be a wonderful dinner for guests as well.