POACHED MURRAY COD WITH DILL BUTTER SAUCE

1. In a fish kettle, combine all the poaching stock ingredients with 4 litres of water and 2 tbsp sea salt.
2. Bring to a simmer over high heat, then reduce to just below a simmer.

1. Place the fish into the poaching liquid, ensuring the stock covers the fish. The liquid should not boil; small bubbles should gently rise from the base. The temperature of the stock should be 85°C-90°C if using a thermometer.
2. Poach the fish gently until just cooked through, about 15 minutes.

1. Remove 250ml of poaching stock and strain into a small saucepan. Place over high heat and reduce until about 1 tbsp of liquid remains.
2. Reduce heat and begin to add pieces of butter, whisking to combine until all the butter is incorporated and the sauce is emulsified.
3. Stir through the dill and remove from heat.

1. When the fish is just cooked through, transfer to a serving platter.
2. Spoon the dill butter sauce over the fish and serve immediately.

Recipe created by Rodney Dunn from The Agrarian Kitchen