Eddie:
Weighed out 22oz. of fillets. Caught on Thursday.
2 cubes of butter melted on low heat Hoping to maintain 140’
Fresh basil 1/4 cup slivered 1/2 yellow onion larger 1/2 slices Olive oil 1/4 cup Garlic powder Salt
Simmer 20 minutes
Serve ovah rice
1st time butter poaching, stay tuned…
:smt006
Eddie:
So far keeping the temp low is the challege. I pulled it off the heat to let it be. Hope it doesn’t come out tough.
tedski:
--- Quote from: Eddie on July 23, 2023, 05:08:48 PM ---So far keeping the temp low is the challege.
--- End quote ---
Put the pan with fish and butter in a water bath in a larger pan. The water will help regulate temperature. You can slide the set of pans half off one burner to reduce the BTUs going to the water that way.
Eddie:
--- Quote from: tedski on July 23, 2023, 05:11:48 PM --- --- Quote from: Eddie on July 23, 2023, 05:08:48 PM ---So far keeping the temp low is the challege.
--- End quote ---
Put the pan with fish and butter in a water bath in a larger pan. The water will help regulate temperature. You can slide the set of pans half off one burner to reduce the BTUs going to the water that way.
--- End quote --- Thanks Tedski. I pulled it after I discovered the internal temp of the fish is to be 140, not the butter, and the fish certainly certainly was. I pulled the pot off the stove to let it sit off the heat and it dropped nicely. I think I saved it. :smt006
tedski:
Looks tasty!! Personally, I like my halibut to be ~125-130° F internal temp, just in case you want to experiment next time.