POACHED COD WITH BROWNED BUTTER

SERVES 4

I love poached fish with a little browned butter on top. It is so simple and basic. Hope you enjoy.

INGREDIENTS

1 recipe Court Bouillon

1 tablespoon butter or olive oil

1 teaspoon dill weed

1-1/2 pounds cod fillets, or other firm, white-fleshed fish

Salt and pepper to taste

6 tablespoons butter

Place court bouillon in a large saucepan. Add 1 tablespoon butter or oil and the dill weed. Bring to a boil. Taste and add salt or pepper if needed. Reduce heat to medium-low. Add the fish fillets and gently simmer, uncovered, until fish just starts to flake when pierced with a fork, about 5 minutes depending on thickness. Remove fillets from pan.

Meanwhile, place the 6 tablespoons of butter in a small skillet. Heat over medium-high until nicely browned, being careful not to burn. The browner it is, the more flavor it has.

Notes: The fish can be poached in lightly salted water. Be certain it is cooked at a gentle simmer.

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