This is the BEST way to cook fish, shrimp and lobster. The slow cooking method keeps the fish very, very tender. The texture will be unlike anything you have ever tasted.
Slice the butter into tablespoon sized pieces. Place three ice cubes in a sauce pan. Turn on the stovetop to medium high. When the ice melts and comes to a boil, reduce the heat to medium
Whisk in the butter two tablespoons at a time, whisk until the butter dissolves. Repeat this process until all the butter is incorporated. Now you have an emulsified butter sauce called beurre monte. Turn the butter down to low. Keep the temperature of the butter between 180 and 190-degrees. Do not let it to boil, boiling is 212-degrees. Now that the butter has emulsified add the seafood. Keep the heat as low as possible, let the seafood poach for 5 - 10 minutes. The low 180-degree temperature keeps the fish moist, tender and succulent.
Test fish for doneness by inserting a small knife. If the fish resists, it needs more time, if the knife slides in and out easily, it's done.
Remove the pan from the stove. The fish may be held in the beurre monte for ten minutes or so. The density of the butter will hold the moisture inside the fish
Remove the salmon from the beurre Monte and plate. Top with the lobster, shrimp and a little drizzle of the Beurre Monte. Sprinkle with a few pieces of diced tomato and fresh chopped dill. Serve a lemon on the side.
* Food Guru Tip: NEVER OVERCOOK Seafood!
* If you want BETTER Fish Today? Cook it less than you did yesterday.