Best 5 Fish Poached In Buttermilk Recipes
Fish poached in buttermilk is a classic dish with a tender and flaky texture, and a deliciously rich and creamy flavor. This simple yet elegant dish is a great way to enjoy the delicate flavors of fish, and it can be served with a variety of sides to create a complete and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of making this delicious dish, providing you with tips and tricks to ensure perfect results every time.
Here are our top 5 tried and tested recipes!
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
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
OVEN FRIED BUTTERMILK HALIBUT
This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.
Provided by Plain ole Bob
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 5h
Yield 4
Number Of Ingredients 8
Steps:
- Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
- Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
- Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 745.1 calories, Carbohydrate 53.9 g, Cholesterol 270.7 mg, Fat 33.4 g, Fiber 9.6 g, Protein 56.2 g, SaturatedFat 17.2 g, Sodium 2185.8 mg, Sugar 9.4 g
FISH POACHED IN CIDER
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
- Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
Tips:
- Choose the Right Fish: Use a firm-fleshed fish that will hold its shape well during poaching, such as salmon, cod, or tilapia.
- Use Fresh Buttermilk: Fresh buttermilk will give your fish a more delicate flavor than store-bought buttermilk.
- Season the Buttermilk: Add herbs, spices, and aromatics to the buttermilk to infuse the fish with flavor. Some popular additions include dill, chives, thyme, garlic, and lemon zest.
- Gently Poach the Fish: Bring the buttermilk to a gentle simmer and then reduce the heat to low. Cook the fish for 8-10 minutes per inch of thickness, or until it is cooked through but still moist and flaky.
- Serve Immediately: Poached fish is best served immediately, with a squeeze of lemon, a sprinkle of fresh herbs, or a dollop of sauce.
Conclusion:
Poaching fish in buttermilk is a simple and delicious way to cook this versatile ingredient. The buttermilk adds a delicate flavor and richness to the fish, while the gentle poaching method helps to preserve its delicate texture. This cooking method is perfect for a quick and easy weeknight meal, or for a special occasion dinner. With a few simple tips, you can easily create a delicious and memorable poached fish dish that your family and friends will love.
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