Poisson Du Jour/fish Of The Day Recipe

Cook potatoes

Place the peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 12–15 minutes.

Drain and mash

Drain the potatoes well and return to the warm pot. Add 3 tablespoons butter and begin mashing. Gradually add warmed milk while mashing until you reach a smooth, creamy consistency. Season with 1 tsp salt and 1/4 tsp black pepper. Stir in chopped chives if using. Keep warm until plating.

Prep vegetables: trim asparagus and peel baby carrots if needed. Toss vegetables with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Cook vegetables: Heat a large skillet or grill pan over medium-high heat. Add the vegetables in a single layer and sauté or grill, turning occasionally, until tender-crisp and lightly caramelized—about 6–8 minutes for asparagus and 8–10 minutes for baby carrots (adjust based on size). Finish with a squeeze of lemon wedge just before removing from heat. Keep warm.

Sauté aromatics: In a small saucepan or skillet over medium heat, melt 1 tablespoon of the 4 tablespoons butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.

Deglaze and reduce: Add 1/4 cup dry white wine (or chicken stock) and increase heat to medium-high. Boil gently until reduced to about 2 tablespoons of liquid, roughly 2–3 minutes.

Finish sauce: Reduce heat to low and whisk in the remaining 3 tablespoons butter a piece at a time to create an emulsified sauce. Stir in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2 teaspoons heavy cream if using. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped parsley. Keep warm on the lowest heat or transfer to a small warm bowl until plating.

Prep fish: Pat fillets very dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust both sides with about 1 tablespoon flour and shake off excess.

Pan-sear fish: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When butter is foaming and oil is hot, place fillets in the pan presentation side down (skin-side if skin-on) without crowding. Cook undisturbed for 3–4 minutes until a golden crust forms.

Flip and finish: Carefully flip the fillets and cook the second side 2–4 minutes more, spooning hot butter/oil over the top, until the fish is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C depending on preference). Remove fillets to a warm plate and let rest for 1–2 minutes.

Optional oven finish: For thicker fillets, after searing the first side, transfer the skillet to a 400°F (200°C) oven for 4–6 minutes to finish cooking.

Assemble: Spoon a portion of mashed potatoes onto each plate. Arrange the cooked vegetable of the day beside the potatoes. Place a seared fish fillet on top or beside the potatoes.

Sauce & garnish: Spoon 1–2 tablespoons of the warm lemon butter sauce over each fillet and a little around the plate. Garnish with chopped parsley and a lemon wedge. Serve immediately.