White Grouper poached in milk with Dijon Butter5 comments Mar 1st, 2010 | By Tobias | Category: Fish, Recipes
I have cooked this recipe twice lately. Once at home and once for mySecret Supper Event guests.
My guests loved the dish. The Dijon mustard butter gives the white fish a nice touch. The best about the recipe is though, that poaching the fish in milk does leave hardly any nasty smells in the flat. This makes it an ideal way of preparation when you are having guest at home.
Preparation time: 10 minutes
cooking time: 30 minutes
- white grouper or turbot
- 1/2 liter of milk
- bay leaves
- salt and pepper
- 80 gram butter
- 2 Ts Dijon-Mustard
- fresh spinach
- a clove of garlic
for the sauce:
Pour the milk into a deep pan. Add the bay leaves, the thyme and a bit of sea salt. heat up the milk on low heat. make sure it does not boil.
Bring the rice to boil.
Peel and dice the garlic. Fry it in a pan on medium heat. Add the washed spinach. Simmer on low heat until the spinach is done.
Now you can put the fish fillets into the milk. The temperature of the milk should be between 80 and 90 degrees. The fish fill take approx 10 minutes be done. Keep an eye on it, this may vary with the type of fish.
Meanwhile melt the butter in a small pan and brown it. add the mustard and boil just for a second.
The rice should be done by now. You can place it on the plates. Place as well the spinach on the plates.
Now carefully remove the fish from the milk. It should have changed its colour and be about to fall apart. Let the milk drop off and plate the fish on the plate. pour some mustard – butter over the fish. Serve while hot.