The first time I attempted butter poaching was during a cozy winter evening when I craved something special but didn’t want to venture out to a restaurant. As I watched the monkfish gently cook ...

Cut each monkfish fillet into four portions ... it for four minutes before turning it over and cooking for another four minutes. Then toss the butter into the pan and when it starts to froth ...

Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets ... fish in melted butter and a squeeze ...

Add the monkfish on the opposite side of the skin side and cook for about 5 minutes. Lower the heat. Add the shallot and butter. Flip over the monkfish. Cook until the butter starts to smell nutty ...

In the recipe below, substitute less expensive types of fish, like haddock, monkfish ... of the butter over medium heat; stir in the parsley and spring onions and cook for a couple of minutes.