Butter-Poached Rockfish with Fava Beans, Maitake Mushrooms & Roasted Delicata

Sous Vide Butter-Poached Rockfish

A controlled water bath cooks the delicate fish gently without developing a crust. Butter coats the flakes and provides a light finishing sauce rather than a heavy blanket.

Ingredients

• 1½ lb skinless, pin-boned rockfish fillets, divided into 4 portions
• 4 tbsp unsalted butter, cut into small pieces
• ¾ tsp Diamond Crystal kosher salt, or less to taste
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• to taste freshly ground black pepper

Instructions

1. Heat a sous vide water bath to 147°F / 64°C. Keep the fish refrigerated until the bath is ready.
2. Season the fish with salt and a little pepper. Arrange in a single layer in one or two food-safe sous vide bags with the butter and lemon zest. Seal gently without crushing the fillets.
3. Submerge fully and cook approximately 35–50 minutes for fillets ¾–1 inch thick. Thickness and starting temperature affect timing; verify that the thickest portion reaches 145°F / 63°C, allowing additional time if needed.
4. Open the bags and gently lift the fish onto warm plates with a wide spatula. Pour the buttery juices into a small bowl and stir in the lemon juice. Spoon a little over the fish immediately before serving.

Notes

• Do not sear after poaching: the intended finish is pale, moist, and delicate.
• Use the bag juices sparingly if the fish releases substantial liquid; taste before adding any more salt.

Bright Green Fava Beans

Brief blanching and a second peeling give favas their vivid color and tender texture. A short buttery warm-through preserves their fresh spring flavor.

Ingredients

• 3 lb fresh fava beans in their pods, yielding approximately 1½–2 cups double-peeled beans
• 1 tbsp unsalted butter
• 2 tbsp water
• 1 tsp fresh lemon juice
• to taste kosher salt

Instructions

1. Remove the favas from their pods. Bring a saucepan of salted water to a boil and prepare a bowl of ice water.
2. Blanch the shelled beans for 1–2 minutes, then transfer to the ice water. Drain and pinch off each bean's pale outer skin.
3. Just before serving, warm the butter and 2 tablespoons water in a small saucepan over medium-low heat. Add the peeled favas and toss gently for 2–3 minutes, until hot and tender but still bright green.
4. Add the lemon juice and salt to taste. Keep warm only briefly before plating.

Notes

• Larger, more mature beans may need another minute or two of gentle cooking after peeling.

Golden Maitake Mushrooms

Searing small clusters gives the frilled edges color while keeping their centers supple. A small butter finish connects the mushrooms to the poached fish.

Ingredients

• 12 oz maitake mushrooms
• 1½ tbsp ghee
• 1 small shallot, finely minced
• 1 tbsp unsalted butter
• to taste kosher salt and freshly ground black pepper

Instructions

1. Trim away any tough base and tear the maitake into bite-size clusters. Brush away debris and dry thoroughly if rinsed.
2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms in a loose layer, working in batches if needed.
3. Leave undisturbed for 3–4 minutes, until golden underneath. Turn and cook for another 3–4 minutes, until the edges brown and any released moisture evaporates.
4. Lower the heat to medium-low. Add the shallot and cook for 1–2 minutes, stirring, until softened. Add the butter, toss, and season with salt and pepper.

Notes

• Avoid crowding the pan: steaming softens the frilled edges before they can brown.

Roasted Delicata Squash

High heat concentrates the squash's sweetness and creates dark caramelized surfaces. Keeping the edible skin on helps the crescents hold their shape.

Ingredients

• 2 medium delicata squash, approximately 1½–2 lb total
• 2 tbsp extra-virgin olive oil
• ¾ tsp Diamond Crystal kosher salt, or less to taste
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Scrub and dry the squash, halve lengthwise, and scoop out the seeds.
2. Slice crosswise into ½-inch-thick crescents. Toss with olive oil, salt, and pepper.
3. Arrange flat on a large rimmed baking sheet without overlapping. Use two sheets if necessary.
4. Roast for 15–20 minutes, until well browned underneath. Turn and roast another 10–15 minutes, until tender through the skin with deeply caramelized edges.

Notes

• Delicata availability can be limited in May; use sound, firm squash without soft spots to preserve this version of the meal.

Overall Timing / Workflow

The squash and water bath can run while the favas are peeled. Finishing the mushrooms and beans near serving keeps the vegetables lively and the fish from waiting.

Instructions

1. 0:00 — Heat the oven and sous vide bath. Shell the favas and bring their blanching water to a boil.
2. 0:10 — Slice and season the squash; put it in the oven. Season and bag the fish.
3. 0:15 — Put the fish in the heated bath. Blanch, chill, and peel the favas while it cooks.
4. 0:30 — Turn the squash and prepare the maitake and shallot.
5. 0:40 — Begin searing the mushrooms. Check the squash and remove when tender and deeply browned.
6. 0:50 — Warm the favas and warm the serving plates. Check the fish temperature, allowing more time as necessary.
7. Once the fish reaches 145°F / 63°C, finish its buttery juices with lemon and plate everything promptly.

Notes

• Allow approximately 60–75 minutes overall, depending on fava-shelling speed and fish thickness.

Plating

Keeping the squash alongside the fish preserves its roasted texture. Scattering the beans and mushrooms over the fish makes each bite a mix of sweet, earthy, and buttery flavors.

Instructions

1. Place a portion of rockfish on each warm plate.
2. Spoon the maitake and favas over and around the fish, leaving some of its pale surface visible.
3. Arrange the roasted delicata crescents alongside, browned faces upward.
4. Spoon a little lemon-butter cooking juice over the fish and vegetables without flooding the squash. Serve immediately.

Leftover Path

Storing the squash separately protects its texture, while gentle reheating keeps the fish from becoming dry and stringy.

Instructions

1. Refrigerate leftovers within 2 hours in shallow covered containers, keeping the squash separate from the fish and vegetables. Use within 2 days for best quality.
2. Reheat the squash in a 400°F / 205°C oven until hot and its edges revive.
3. Warm the fish, favas, and mushrooms in a covered dish with a spoonful of water and their reserved butter juices. Use gentle heat, bringing reheated leftovers to 165°F / 74°C.
4. Alternatively, flake the chilled fish and serve with the favas and mushrooms over dressed greens, with the squash alongside.