How could that be bad?
That's what I told myself when I started.
It's healthy if you don't eat
all the beurre monte. Yes I said it.
Fancy words for "butter sauce".
Beurre monté is an emulsified butter sauce.
When whole butter is melted, the butter fat tends
to separate from the milk solids and water.
By whisking lumps of cold butter into a couple of tablespoons
of extra-warm water, whisking as you go, you eliminate separation.
Keep your heat even, keep your whisking gentle.
Most recipes will tell you all that is needed is one tablespoon
of water brought to a boil, then turned down adding one cold cube
of butter at a time while whisking to emulsify.
I found 4 tablespoons to one stick of butter worked best.
Double or triple as needed to suit your needs.
Do not boil, or your liquids will separate.
180-190 degrees is recommended.
I like to call that a nice simmer.
Once the sauce is made, add the fish,
I used cod. Feel free to use just about
any delicate white fish, lobster, etc.
I also added frozen peas.
My cod pieces were fairly thick,
it only took a few minutes on each side.
I did flip. I'd have to say the slower
you poach the better, you really want that
buttery flavor to soak on in.
Feel free to add shallots, other seasonings.
This was my first time, so I kept it straight.
Next time I'll be adding saffron.
This was melt in your mouth good,
even though I read the instructions um..yeh..after.