Butter Poached Local Catch Recipe
South Carolina Clams, New Potatoes, Bok Choy Trout Roe
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Ingredients
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Main Seafood and Poaching
Clams and Shellfish Component
Vegetable & Potato
Finishing & Garnish
Method
Main Seafood and Poaching
- 1
Prepare butter-poaching liquid
In a medium saucepan over low heat, melt 1.5 cups of unsalted butter with 1 cup dry white wine, chopped shallot, smashed garlic cloves, thyme sprigs, and bay leaf. Warm gently until butter is fully melted and aromatics are fragrant but do not allow the liquid to simmer vigorously. Maintain the temperature at 140-160°F (gentle shimmer) — just below a simmer.
- 2
Poach the fish
Season fish fillets lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Remove thyme sprigs and bay leaf from the poaching liquid with a slotted spoon. Submerge the fillets in the warm butter-wine mixture so they are mostly covered. Poach gently, turning once, for 6–8 minutes (depending on thickness) until fish is opaque and flakes easily. Use a slotted spatula to transfer fish to a warm plate. Stir in 1 tbsp lemon juice into the remaining liquid and keep warm for finishing.
Clams and Shellfish Component
- 3
Steam the clams
In a wide skillet, melt 2 tbsp butter over medium heat. Add 1/2 minced shallot and cook 1–2 minutes until translucent. Add 1/4 cup white wine and 12 cleaned clams, cover with a lid, and steam for 4–6 minutes until clams open. Discard any that do not open.
- 4
Finish clams
Remove clams to a bowl, then increase heat to medium-high and reduce the cooking liquid slightly for 1 minute. Add 2 tbsp butter, 2 tbsp chopped parsley and 1/4 tsp red pepper flakes; swirl until butter emulsifies into a glossy sauce. Return clams to the pan, toss to coat, then remove from heat. Spoon a few clams and a little of the butter sauce onto each serving.
Vegetable & Potato
- 5
- 6
Finishing & Assembly
- 7
- 8
Assemble the sandwich (or open-faced specialty)
Place toasted bread on plates (buttered side up). Top each slice with a portion of warm new potatoes (divide evenly), then a few leaves of seared baby bok choy. Gently flake the butter-poached fish into large pieces and arrange on top. Spoon 3 clams with a little of their butter sauce over the fish on each sandwich.
- 9
Garnish and finish
Dot each sandwich with roughly 1/2 tbsp trout roe (divide 2 tbsp across 4 sandwiches), scatter microgreens or baby arugula, and finish with a small pinch of sea salt and a squeeze of lemon wedge. If desired, spoon 1–2 tbsp of the reserved warm poaching liquid (strained of solids) over the fish for extra richness.