Poached White Fish with Herb Beurre Blanc and Broccoli Rabe

This is fine dining at home—poached fish is delicate and elegant, the sauce brings richness without heaviness, and the flowers make it a celebration.

⏱ 30 min · medium · 🍽 serves 4

Ingredients

• 2 × 6 oz white fish fillets (halibut, sea bass, or cod)
• 1 lb broccoli rabe, trimmed
• 3 tablespoons white wine or dry vermouth
• 3 tablespoons fresh lemon juice
• 2 shallots, minced
• 4 tablespoons cold butter, cubed
• 2 tablespoons olive oil
• Salt and pepper
• ½ cup fish or vegetable stock
• Edible flowers (nasturtium, borage, or pansies—for garnish)

Steps

1. Bring stock and ½ cup water to a gentle simmer in a shallow saucepan. Season the fish fillets with salt and pepper, slide them into the liquid, and poach until just cooked through (about 8 minutes). Lift out with a slotted spoon and set aside on a warm plate, tent loosely with foil.
2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add broccoli rabe, season with salt and pepper, and sauté until the stems are tender and the leaves begin to char (4–5 minutes). Set aside.
3. Pour the poaching liquid into a saucepan and reduce over high heat until you have about 3 tablespoons left (3 minutes). Add the white wine and lemon juice, and reduce again by half (2 minutes).
4. Lower the heat to very low. Whisk in the minced shallots, then whisk in the cold butter piece by piece, letting each cube almost melt before adding the next. Season to taste. The sauce should be silky and light.
5. Spoon the sauce onto warm plates, nestle the fish on top, arrange broccoli rabe alongside, and scatter edible flowers over the fish just before serving.