Butter Poached Vegetables Recipes
BUTTER-POACHED EGG IN A VEGETABLE NEST
Steam-poached Egg, using the juices from vegetables and a little butter, its easy to adapt to what's around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. This is a high-protein breakfast that will really fill you up.
Provided by jabba461
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2-3 minutes, or until the spinach has wilted.
- Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest.
- Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3-4 minutes for a runny yolk and 5-6 minutes for firm).
- Optional - Meanwhile, toast the bread on both sides.
- Season the egg and squeeze over the lemon juice. Serve immediately with the toast (If made).
HOW TO BUTTER POACH LOBSTER TAILS
Butter Poached Lobster Recipe In New England boiling and steaming are the traditional ways to cook lobsters, but there's another way. It's called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home. Butter poached lobster is done by removing the meat from the lobster and gently...
Categories Main Dish: Seafood
Time 18m
Yield Serves Six
Number Of Ingredients 5
Steps:
- In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
- Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
- Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°
Nutrition Facts : Calories 170
BUTTER POACHED VEGETABLES
Steps:
- Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.
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Servings 4Category Dinner, Lunch, Main CourseIron 0.08mgCalories 502 per serving
- Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt.
- Add the vegetables, then gently toss to coat with butter. Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size. Check after 10 minutes—they’ll be done when a fork can easily pierce the center.
- Carefully place the barramundi fillets in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.
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5/5 (15)Total Time 40 minsCategory Main CourseCalories 76 per serving
- Salt the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandoline -- although a knife is fine. Slice the green beans thinly on the diagonal. Toss all the vegetables with a little salt and vinegar and set aside.
- Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 10 minutes for every 1/2 inch of thickness. One way to do this is to put the submerged fish into a 325°F oven for 15 minutes.
- To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.
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5/5 (2)Category ChickenCuisine FrenchTotal Time 45 mins
- Heat the butter in an ovenproof skillet over medium heat. Add the shallots and cook until softened, 2 minutes. Add the herbes de Provence, stir in the wine and cook 1 minute more. Add the chicken breasts and cook, turning frequently, for 3 minutes.
- Cover the chicken with a piece of wax paper, then cover pan tightly as well. Bake for 15 to 20 minutes, until the chicken is no longer pink in the center. Cooking time will vary based on the thickness of your chicken. To avoid overcooking, check with an instant read thermometer and cook to an internal temperature of 160 to 165°F.
- Transfer the chicken to a plate and cover to keep warm. Return the pan to the stove and heat the juices over medium-high heat. Add the zucchini, season with salt and pepper and sauté until tender, 4 to 6 minutes. Add the tomatoes, season again, and cook until they're slightly softened, 2 minutes longer.
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Reviews 11Calories 529 per servingCategory Fish
- Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt.
- Add the vegetables, then gently toss to coat with butter. Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size. Check after 10 minutes – they’ll be done when a fork can easily pierce the center.
- Carefully place the fish fillets in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.
BUTTER POACHED FISH | RECIPE | CUISINE FIEND
From cuisinefiend.com
Servings 1Total Time 30 minsCategory Main Course
- Rinse the fish fillets and scale them, if necessary. Pat them dry very well. White fish will benefit from salting and chilling it for at least half an hour, then rinse the fish again and pat dry.
- Melt the butter in a pan large enough to fit the fish in one layer. Add the herbs and garlic. If you have a digital probe, stick it in and heat the butter up only to 50C/125F. Lower the fish into the butter and stick the probe in the thickest part of a fillet.
- If you don’t have a probe, just keep the butter on absolute minimum heat and don’t let it foam up.
- The fish is ready when the internal temperature is 50C, with no probe cook it for about 10 minutes, depending how thick the fillets are. If you’re unsure if it’s cooked, prod it gently and see if it starts to flake – ready if it does.
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