Alaska Sablefish Poached in Brown Butter
1 pound baby potatoes
2 sprigs fresh oregano (optional)
2 tablespoons kosher salt
8 ounces (2 sticks) unsalted butter
2 tablespoons lemon juice
2 (5-ounce) Alaska sablefish (black cod) fillets
3 cups torn kale leaves, lightly packed
1 tablespoon minced fresh parsley (optional)
For the Potatoes
For the Fish
For the Kale
To make the baby potatoes, add the potatoes, herbs, and salt to a medium saucepan. Pour in enough cold water so that the potatoes are completely submerged plus a little extra, so the water level reaches about an inch above the top of the potatoes. Cover the pot, bring the water to a boil over high heat, then remove from the heat and set aside while you proceed with the recipe.
To make the browned butter, melt the butter in a medium saucepan over medium-high heat. Once the butter is melted, continue to cook until browned bits appear in the bottom of the pan and turn a deep golden brown, about 10-12 minutes. The butter will bubble noisily until it’s about ready, at which point it will quiet down. You can swirl the pan to check on the butter but do not need to stir it.
While the butter is browning, pat the Alaska sablefish fillets dry and season with salt and pepper.
Once the butter is browned, carefully stir in the lemon juice and reduce the heat to low. The butter will bubble up vigorously. Once it calms down to a simmer, add the fish. Cook for 12-15 minutes, carefully turning once or twice if the fillets aren’t totally submerged, until the fish flakes easily and is cooked through (the recommended done temperature for fish is 145°F—I remove mine at 140°). Use a slotted spoon to transfer the cooked Alaska sablefish to plates for serving.
Recipe via A Calculated Whisk