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Liquid-poached halibut
Court bouillon might sound intimidating, but in truth, it's just a fancy word for a flavoured poaching liquid. And it's certainly a term worth knowing. Chefs swear by this simple, yet effective method of preparation to impart a ton of flavour to fish, delicate meats and vegetables.
SERVES
2
TO
3
Ingredients
- 3/4 cup dry white wine
- 5 cups water
- 2 pieces halibut fillet
- 1 teaspoon salt
- 1 teaspoon pink peppercorn pepper
- Lemon cut in rounds
- 2 sprigs thyme
Directions
- In a deep set saucepan, bring dry white wine and water to a boil with sprigs of thyme, lemon, pink peppercorn and salt and simmer 20 minutes.
- Add halibut and poach fish at a bare simmer, covered, until just cooked through, five to six minutes.
- Transfer fish with a slotted spoon to two plates. Spoon court bouillon (poaching liquid) over fish. Sprinkle fish with fresh herbs and garnish with lemon wedges.
