I first got the idea of poaching in butter while reading Thomas Keller’s The French Laundry Cookbook. I immediately made his butter-poached lobster. It was delicious but far too much work even for me. It’s the sort of dish best ordered in a restaurant, and perhaps one day I’ll eat it made by Keller himself. The idea of poaching in butter stayed with me as I was rendering pork fat and cooking duck legs in their own fat. I realised that poaching in butter was similar to making a confit (no, I didn’t consider cooking a cow in butter). Unlike Keller I had no desire to make large quantities of beurre monté, an unflavoured beurre blanc, so I decided to keep it simple and poach my scallops in plain butter. Serve this dish with a dilled cucumber salad or warm cooked spinach.
Recipe author Jennifer McLagan
Fat, An Appreciation of a Misunderstood Ingredient, With Recipes
Photography by Leigh Beisch
Reproduced courtesy of Jacqui Small LLP
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For 4 people