Butter Poached Catch* Recipe

Clarify and infuse butter

Melt 1.25 cups unsalted butter in a small saucepan over low heat until foaming. Skim and discard the milky solids (optional for cleaner butter) or leave for richness. Add crushed garlic, thyme sprigs, lemon zest, and peppercorns. Maintain a low bare simmer (do not boil) for 5 minutes to infuse flavors, then keep warm on the lowest heat setting or transfer to a warm bain-marie to hold at about 140–160°F (60–70°C).

Poach fish and clams

Season fish fillets lightly with 1 tsp fine sea salt. Submerge fillets and scrubbed clams in the warm infused butter in a wide, shallow pan in a single layer if possible. Keep the butter temperature steady at a gentle 140–150°F (60–65°C). Poach fillets for 8–12 minutes depending on thickness, until opaque and just flaking. Clams will open as they cook; discard any that remain tightly closed after 5–7 minutes. Use a slotted spoon to remove clams as they open and transfer fish to a warm plate when done. Reserve the infused butter for finishing.

Once fish and clams are removed, strain the butter through a fine-mesh sieve into a small saucepan or bowl to remove solids. Keep warm for plating (you will use this to dress potatoes, bok choy and to spoon over fish).

Cook new potatoes

Place halved new potatoes in a medium saucepan and cover with cold salted water. Bring to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain well and return to the pan. Add 1 tablespoon unsalted butter and 1 tablespoon of the warm infused butter (from poaching) or regular olive oil if you prefer; toss gently to coat. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Keep warm.

Quick-sear bok choy

Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat. Place halved baby bok choy cut-side down and sear 2–3 minutes until lightly charred. Turn and cook an additional 1–2 minutes until stems are tender-crisp. Sprinkle with a pinch of sea salt, 1/4 tsp black pepper and finish with a tablespoon of the warm infused butter and 1 tsp lemon juice. Remove from heat and keep warm.

Check and finish seafood

After poaching, check fish for doneness (should flake but remain moist). Gently rewarm clams briefly in the butter if any have cooled—just long enough to take the chill off (30–60 seconds). Taste one clam and adjust seasoning if necessary.

Arrange two fish fillets per 4-serving plate (or one per person depending on portioning), scatter opened clams around, and spoon a few tablespoons of the warm infused butter over the fish and clams for gloss and flavor.

Divide potatoes and bok choy among plates alongside the fish and clams. Spoon any remaining warm infused butter over the potatoes and bok choy to tie the dish together.

Dot smoked trout roe over the fillets (about 3/4 tsp per fillet, total 3 tbs across the dish) for briny bursts. Sprinkle chopped parsley and microgreens or chives over the plates. Finish with a light drizzle of lemon juice (about 1 tbs divided) and a final pinch of flaky sea salt if desired.