Fish Poached In Buttermilk Recipe

Name: Fish Poached In Buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter; 1/2 shallot, finely chopped; 1 1/2 cups cubed white mushrooms; 1/2 tablespoon thyme leaves; 1/2 clove garlic, finely chopped; 1 1/2 cups dry crusts of rye bread, cubed; 3/4 cup chicken stock; Kosher salt; Freshly ground black pepper; 1 tablespoon chopped chives; 1 tablespoon olive oil; 1 pound spinach, stemmed and washed; Pinch of sugar; 4 6-ounce fillets of turbot, cod, halibut or black sea bass; Cayenne pepper; 3 cups buttermilk; 6 sprigs dill, leaves stripped from stems; Juice of 1 lemon, to taste

Servings: persons

8 tablespoons butter
1/2 shallot, finely chopped
1 1/2 cups cubed white mushrooms
1/2 tablespoon thyme leaves
1/2 clove garlic, finely chopped
1 1/2 cups dry crusts of rye bread, cubed
3/4 cup chicken stock
Kosher salt
Freshly ground black pepper
1 tablespoon chopped chives
1 tablespoon olive oil
1 pound spinach, stemmed and washed
Pinch of sugar
4 6-ounce fillets of turbot, cod, halibut or black sea bass
Cayenne pepper
3 cups buttermilk
6 sprigs dill, leaves stripped from stems
Juice of 1 lemon, to taste

1
In a medium saute pan, melt 3 tablespoons butter over medium low heat.
2
Add shallot and cook until soft, about 3 minutes.
3
Add mushrooms, thyme and garlic.
4
Cook until soft, about 5 minutes.
5
Add bread, and stir to combine.
6
Add stock and simmer until bread has soaked up the liquid.
7
Season with salt and pepper, stir in chives.
8
Keep warm.
9
Place olive oil and 1 tablespoon butter into a large saute pan over medium high heat.
10
Add spinach and toss, using tongs, to wilt the leaves.
11
Add sugar and season to taste with salt and pepper.
12
Set aside and keep warm.
13
Season both sides of fish with salt and cayenne pepper.
14
In a saute pan large enough for fish to fit in a single layer, combine fish, buttermilk and dill.
15
Cover and place over medium heat.
16
When buttermilk begins to simmer, cook for 2 minutes.
17
Turn fish and cook for about another minute.
18
Fish is done when firm to the touch.
19
Remove fish from pan and keep warm.
20
In a blender or with an immersion blender, whirl buttermilk with remaining 4 tablespoons butter.
21
When it is re-emulsified, season to taste with salt, pepper and lemon juice.
22
In four shallow bowls, arrange spinach.
23
Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing.
24
Serve.

1577

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 tablespoons butter, 1/2 shallot, finely chopped, 1 1/2 cups cubed white mushrooms, 1/2 tablespoon thyme leaves, and more.

Yes, Fish Poached In Buttermilk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Poached In Buttermilk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions