Poached Halibut

Name: Poached Halibut
Ingredients: 1/2 large carrot, peeled and thinly sliced; 1/2 medium white onion, peeled and thinly sliced; 1 celery branch, thinly sliced; 1 medium shallot, peeled and thinly sliced; 2 garlic cloves, peeled and thinly sliced; 4 sprigs thyme; 1 bay leaf; 10 whole black peppercorns; 1/2 cup distilled or white wine vinegar; 1 cup dry white wine, such as Chardonnay; 7 cups water; 3 tablespoons Kosher salt; 4 6-ounce halibut filets, with skin, about 1 inch thick

13 ingredients

3 steps

Ingredients

1/2 large carrot, peeled and thinly sliced
1/2 medium white onion, peeled and thinly sliced
1 celery branch, thinly sliced
1 medium shallot, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
4 sprigs thyme
1 bay leaf
10 whole black peppercorns
1/2 cup distilled or white wine vinegar
1 cup dry white wine, such as Chardonnay
7 cups water
3 tablespoons Kosher salt
4 6-ounce halibut filets, with skin, about 1 inch thick

Directions

1

Place all ingredients except halibut in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain solids from poaching liquid and discard.
2

Bring poaching liquid to a bare simmer. Place fish in liquid, skin side down. Cover pan and poach fish until cooked through, about 8 to 10 minutes.
3

Remove fish