How to POACH FISH IN BUTTER at home | Michelin Star Technique
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
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#butterpoaching #homecooking #finedining
Did you ever try to poach fish in butter? 😋
Haven't try it yet.. hope one day i can try
Never,
Im interested to try it
Excellent technique! 😀
th-cam.com/video/XK5dxYp3vVo/w-d-xo.html
How long do you leave the cod in the butter to poach?
Ingredients:
Cod Fillet(s)
Cauliflower
Blood Orange Juice
Chives
Thyme
Eggs
Curry Powder
Tumeric
White Wine
White Wine Vinegar
Double Cream
Peppercorns
Salt
Red Salad leaves.
Step 1 - Peel and clean Cauliflower. Pick out some of the best florets. Chop up the remaining Cauliflower into small pieces. Boil until soft in salted boiling water (around 10 mins).
Step 2 - Drain and transfer boiled Cauliflower into a blender. Season with Curry Powder ( 2tbs), Turmeric (½ tbsp), Salt (1tbs), and some Cream (2tbs). Blitz and decant into squeezy bottle.
Step 3 - Cut up 2 blocks of butter into small pieces, put in to a rectangular tupperware container and heat until melted. Skim off top layer with a tablespoon. Carefully decant middle layer of butter into another plastic container. Be careful not to over-pour and decant bottom layer. That should be left to add to the maltese sauce later on in step 6. For perfectly clean clarified butter, you can choose to pass through a siv & cloth, but this is not essential.
Step 4 - Carefully heat butter to 60 degrees centigrade, add 3-4 sprigs of Thyme. No need to add Salt as the butter you should be using is already salted.
Step 5 - Add half a glass of White Wine, a quarter glass of White Wine Vinegar, and 8-10 Peppercorns into a small saucepan. Reduce to 20% and decant into another saucepan. Add a splash or two of water to cool down, then add 2 egg yolks. Whisk together on a low heat whilst you move on to step 6.
Step 6 - Add approximately 500cl of Red Orange Juice into a saucepan and reduce down. By this time, your white wine & egg yolk mixture should be thick enough to remove from its low heat. At this stage you need to slowly add the remaining melted butter layer which was left over from your clarified butter decanting during step 3.
Step 7 - At this point, your blood orange should have reduced to around 20%. At this time you need to slowly add the blood orange juice to the egg yolk mixture. Be sure to whisk it all in equally and season with salt.
Step 8 - Now it’s time to cook the remaining larger florets in salted boiling water for approximately 3 minutes. Whilst this process is taking place, chop up your chives. I’d recommend doing more than you think you might need to ensure you have enough to cover your cod fillets.
Step 9 - After your bigger cauliflower florets are cooked, carefully remove them with some tongs onto a chopping board. Now cut each floret down the middle with a sharp knife to create nice flat edges. Heat some oil in a pan and place the cut florets on their flat side until a browned colour has been achieved. Then set to one side.
Step 10 - Your poached cod fillets should now be cooked. Remove from the butter pan whilst being careful not to break them. Lay out flat and add a healthy layer of chives and salt seasoning to the top side.
Plating - Place your cod fillets topped with chives on one side of the plate, squeeze the cauliflower puree into creative shapes as demonstrated in the vide (8mins 18 seconds), place your cauliflower florets over the top of the puree with the browned flat sides facing you, rest some decorative red salad leaves against the browned cauliflower, and finish with maltese sauce. Pour your desired amount into the middle of the plate.
Now eat and enjoy!
Thanks!
Thanks
Just see it now...Thanks you very much Henry :)
I'm always tryin to follow ur recipes available here in our market and I'm happy u save me during the times we have guests. Ur the one I followed I can make a nice platting too. I'm just a helper and dream to be a good cooked to my employer. Thank u very much always....
Thank you Chef for introducing me to a new technique! Looks amazing as always and I love the X pattern you did with the purée
I've never done it but I'm going to try. Thanks for sharing 😊
Good luck ;)
I found your great channel today. Fish confit ;), really nice. I did copy the recipe of "Steirereck" in Vienna where the fish is covered with beeswax to be cooked - the challenge is temperature.
I am going to attempt to make this dish for my mother, for her birthday in 2 weeks. I will be using rockfish
I'm in love with your dishes, you're one of the best chef in the world😍😋💖
I love da sauces u make
Your dish look amazing. I have some question, the maltese sauce if I cannot finish it in one time can I keep it to use later? And if can how I should store and reheat again once I need to use? Thanks
The best is to do it last minute, it can easily split. I would not reheat it
Ти очень політ повар,!!!я очень в восторге от твоей работ,!!!
Great as always Majk. - But I would buy the butter for instead making it.
That plating is sick!
Thx ;)
Love you chef ...please recipe of osso bucco milanes wey
Thank you chef majk it's very nice recipe i like your cooking and plating
Great chef amazing recipe
Chef clean presentation and new techniques of cooking fish
You are amazing! I Have a few questions. When making fish confit/poached does it have to be without the skin? And if so, why is it a bad idea to cook it with the skin? Also, if we want to use the sous vide method to make fish confit can you suggest time and temperature?
You can do it with the skin on and then peel it. But it would probably be better to do it without the skin so that the butter or any liquid can better infuse the meat. Yes, sous vide would work as well. The temperatures depend on the kind of fish. You can find the approximate temperature on the internet for any kind of fish; look for it.
u are an artist . greetings from stockholm
Beautiful chef very sample fine dining Palting looks good 👍❣️ my idea chef
I'm chef James from Kenya, good work chef
Thanks James
Again, another situation where a blast chiller comes in handy. When you need to separate fluids of different viscosity. Just a quick hard chill would do
simple and super, Excellent!
Excellent chef
In the US, it's blazing hot summer. No cauliflower to speak of locally.
In the winter we will revisit.
I’ve poached, fish and butter many times. I’m more intrigued by the different types of sauces and plating techniques. I would be more involved in seeing more of this.
Every dish is with plating and most of the time sauce. So you have at least 50+ videos to watch here ;)
Really nice! subbed. By the way, where can i get those black plates with the white rims??
Chef, did you not use any mustard in your hollondaise?
If you did not see it in the video them no
Always look fantastic and mouth-watering. But, dont the food get cold with all that plating??
For plating for video yes because we spend a lot of time filming but in real life not if you fast and organize enough. It is not that much I can plate this dish in 20 sec.
Your channel is amazing! Thanks!
You are welcome
Wow. Wonderful chef.
Nice plate chef..
Just amazing to see everything you make.
Thanks Jose ;)
Superb. Stupendous
Why didn't you use clarified butter for the Hollandaise? Was the butter salted?
You don't need water just fat.
Never using salted butter for anything
Looks delicious....will try your recipe soon. Thanks!
Great, wish you a luck ;)
I have guests coming over for dinner in the course of the week. It is a deal. Chef, I’d appreciate it if could show us how to make some few Juz. Thank you!
How did it go?
Hey you are pretty amazing...will try your recipe for next special...Sly
Hi
I would like to make a fish dish using Middel eastern flavours
Tahini, parsley sauce, fish fillet, baked sliced potato and brusselsprots
What do you think?
I think why not, try it and then you see, that is what chefs do ;)
Chef can we reheat the puree and sauces?? And what's the curry powder ???
Yes ofc you can reheat it. As Google what is curry powder, I am not sure how to explain it...it is a mix of spices.
The best Chef 👍👍
Thanks chef you are amazing 👏👏👏👏
Thank you ;)
Coking is my Hobby this is incrise my hobby next level thanks for your information.
Can we used fried salmon(garlic butter thyme) goes with maltaise sauce??
Yes sure
Amazing as usual, question
- how about if you cook the cauliflower in milk and cream instead of water?
- it looks pretty much similar to confit method, can we still call it confit?
Keep up the good work, cheers
No confit means in the fat. You can cook it in the milk but then you cannot sear it because otherwise, you will burn it
@@ChefMajk thnx chef I meant slow cooking the fish in butter. Isn't butter fat?
@@kalqubbaj4853 yes in the butter yes. But cooking in the milk is not confit
@@ChefMajk sure, thnx.
Where are u located?
Beautiful platting chef 👌👌👌
Thanks ;)
Absolutely saluted
Thx Scott :)
Beautiful!
What is curry powder?
I don't understand so many restaurants claim themselves are fine dinning restaurants? Do people knows how to define causal, upper causal and fine dinning?
I don't know, as them 😁
chef I like cooking techniques.. please cook an Italian dish
Hi lovely to meet you I love what you are doing and I would like to know more
Do you have a trick, how you can re-warm the hollandaise without having it fade away?
Just keep it hot or do it last minute. You don't want to like reaheat from cold too much
Hi Chef , what if you don't have a microwave. Can you boil the butter and the take the top layer off
Yes for sure
can you give me the recipe of this chef?thanks..from the Philippines
Can u make tuna tartar fine dining please?
Already have one on the channel, check it out
Thank you 🙏
Curry powder?
Chef, what are the purple leaves? Thanks
Not sure about a name
Is it possible to substitute butter in the recipe? I can't stand dairy.
You can poach it in the oil if you want to, but the taste will be not a same
@@ChefMajk thanks 👍
Absolutely beautiful!
Hi chef can you teach for interview trail food best way and easy one!!!…..
Nice chef👍
For how long did you poached the fish chef?
how do we find the red orange juice.?
In the shop. I mean like any other juice. Or buy oranges and juice them. Don't understand the point of the question now
What is the purpose of clarifying the butter and what are the residues from the butter that are removed to clarify? Why clarify butter and what are the residues from the butter that are removed to clarify? @ChefMajk
exelente
can you reuse that butter after cooking fish in it?
Yes
When poaching fish in butter, how do you reheat for service??
Cook when you need it like all meat in a good restaurant. Don't reheat your meat
how do you keep everything warm for serving?
Organizing, hot plates, timing, reheating and you have to do it fast in the beat case.
@@ChefMajk would you heat the purees in the squeeze bottles in the microwave or serve them room temp?
@@alexmc9866 make it hot in the pot and then put it in the bottle and serve
Chef can we reheat the puree ?
nice chef but can you let me know what is the sauce name??thanks chef
Chef make video how to make TOFU steak vegetarian
Thanks chef
Chef, can I do it with any fish? Maybe salmon, seabass, bream, mackerel?..
Yes ofc
@@ChefMajk Thanks alot!🙏😊
May i know, how long time you poach the fish in the butter ?
Depend on the fish, size and temperature of the butter. But something like 20-30 min will work.
Fantastic
Hello Chef! Everything looks amazing! I just wanted to ask for how long you poach the fish?
There is not one time for all fishes. Depend on thickness and temperature. But something between 15-30 min will work
What's name of the sauce?
This is a Beautiful dish!
The bleeding looks awesome.
Hi chef, how long to poach the fish?
20-30 min, depend on size and the type of the fish
Please more seafood
Hi, do you have the recipe ratio? 🙏🏻
No, I dont do this stuff here. You are able to cook it without any ratio, and I want you to do it like that. You will learn much more
Ok, Thank you 😊
Good working
Thanks chef
How big were the fish pieces and for how long do you poach them for?
Not sure how big they are but I poach them around 20 min
Please show some appetizers recipe
Have already plenty of them...did you watch any?
Can you tell me What is the Souce name?
Maltese sauce
Can i ask what is the fish?
I think that was halibut
hi. i like your cooking. but this day i find plate has meat and vegetable . no carbohydrade at all. normal balance diet shoule has protein , carbohydrade and vegetable. why plate doensn't have carbohydrade ?
This channel is not a fitness or diets but about fine dining and there is no one care about abonutritionona. No one goes to Michelin star restaurant to eat rice or potatoes which can eat daily at home
Hello Chef, can you let me know how many ingredients is needed for 12 people. I want to make this dish in our hobby cooking club.
I cannot tell you that because I don't know, I don't measure anything when I am cooking
Hi Mike where are you from?
Czech republic. And you?
❤❤❤❤❤
Why you need such clean butter
Probably you can do something similar even with normal melted butter, but this is more professional way.
@@ChefMajk thank you so much. I am learning so much about plating from Y
👌👌👌👌👌👌❤️❤️❤️❤️
What is sauce name spelling plz?
Sauce Maltaise
Why clearing Butter? Take gee instead
Much cheaper to make than buy
But save time 😉@@ChefMajk
@@tommysberlinkitchen if you want to save time just go to the restaurant, why to cook
Could I get the white wine to vinegar ratio as making the reduction, chef please?
Around 5:1 wine to vinegar
@@ChefMajk I'll appreciate it
Chef, how long does the fish poach in the butter?
See other comments, already explain that many times
Which country are from/in? I'd love to come visit in person and take a few private classes with you Chef. Edit: I live in Chicago, IL so we have top top culinary institutions and the gastronomic scene here is second to none. BUUUT, New York Chicago LA London Paris Rome all overrated in my opinion. I want to dive deep in other parts of the gastronomic world like the one in Copenhagen, Prague, Palestine, Cape Town etc
Hello, I am happy you like my work. I am from the Czech Republic. But I am not doing any offline lessons, I do everything online.
@@ChefMajk Dobre Den Chef, i visited Praha with my ex 2 years ago and absolutely fell in love with the place. Thanks for your reply and good luck with everything you do in the future
There are no top culinary institutions in Chicago Illinois. And Chicago does not even compare to New York London or Paris.
Te amo