And since I’m not frying it in a bunch of oil, this is a much healthier way to cook the fish. Butter poaching is a French cooking technique that yields incredibly tender, perfectly cooked fish ...

Pass the reserved warm milk from poaching the fish through a sieve and place in a jug. Measure and discard the remaining milk. In a small saucepan on medium heat add the butter and melt before ...

Place the butter in a small saucepan and melt over ... To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow ...

Stir in the butter beans, coconut milk ... Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve.