Ham hock stock poached halibut with du puy lentils
Ingredients
Ham hock stock poached halibut:
- 2 tablespoons (30 milliliters) canola oil
- 2 celery stalks, diced
- 2 large carrots, diced
- 1 large white onion, diced
- 1 ham hock, scored
- 10 cups (2.5 liters) water
- 1 bay leaf
- 1 teaspoon (5 milliliters) black peppercorns
- 2 garlic cloves, smashed
- Pinch of salt
- 2 portions of halibut (150 grams each)
Du puy lentils:
- 1/2 cup (120 milliliters) du puy lentils
- Ham hock stock
- Ham hock meat, shredded
- 2 tablespoons (30 milliliters) canola oil
- 1 carrot, finely diced
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 clove garlic, minced
- 1 red pepper, finely diced
- Salt and pepper, to taste
Directions
Ham hock stock poached halibut:
- Heat oil in large stock pot over medium-high heat.
- Add celery, carrots, onion and garlic.
- Cook for three to four minutes.
- Add water, bay leaf, ham hock, peppercorns and salt.
- Bring to a light boil, and simmer for three hours.
- Every 30 minutes, remove the impurities from the top using a large spoon or a small ladle.
- Remove the ham hock from the stock. Reserve for the lentils.
- Strain the stock into a fresh pot, keeping only the liquid.
- Place enough stock to cover the fish into a pot, and bring to 190oF (90oC).
- Place halibut in the hot stock, and gently poach for 12-15 minutes.
- Remove from stock, and serve with lentils.
Du puy lentils:
- Cook lentils in ham hock stock according to package instructions. Set aside.
- In a frying pan, heat oil over medium heat.
- Add carrot, celery, onion, red pepper and garlic. Cook for four to five minutes, or until soft.
- Add shredded ham hock meat and cooked lentils. Cook for another three to four minutes.
- Season with salt and pepper.
- Remove from heat.
- Serve hot with poached halibut.
