POACHED COD WITH BROWNED BUTTER

I love poached fish with a little browned butter on top. It is so simple and basic. It reminds me of my childhood, when my mother poached halibut fillets that were frozen in blocks and packed in paper boxes. It was one of our favorite home cooked seafood dishes because it was one of the most available varieties, at least in Pennsylvania. Since there is no problem purchasing fresh fish now, I revised the recipe.

INGREDIENTS

• 1 recipe Court Bouillon (poaching liquid, see link below)
• 1 olive oil
• 1 large sprig fresh dill (or 1 teaspoon dried dill weed)
• 1-1/2 pounds cod fillets, or other firm, white-fleshed fish
• Salt and pepper to taste
• 4 tablespoons butter, preferably unsalted

Place court bouillon in a large saucepan. Add the olive 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 thebutter 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. I suggest you brown the butter in a stainless skillet. If you use a dark or nonstick skillet, it is difficult to see how brown the butter is because there is no color contrast.