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Gallery Halibut Poached in Lemon-Fennel Court-Bouillon Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound small Yukon gold or red bliss potatoes, peeled 3 3/4 teaspoons coarse salt 10 cups water 1 bottle dry white wine, such as Chablis or Sauvignon Blanc 2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved 1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice 3 sprigs fresh flat-leaf parsley 1 bay leaf 1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well 4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces) 2 tablespoons unsalted butter

Cook’s Notes A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.

Gallery Halibut Poached in Lemon-Fennel Court-Bouillon

Recipe Summary Servings: 4

Halibut Poached in Lemon-Fennel Court-Bouillon

Halibut Poached in Lemon-Fennel Court-Bouillon

Halibut Poached in Lemon-Fennel Court-Bouillon

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound small Yukon gold or red bliss potatoes, peeled 3 3/4 teaspoons coarse salt 10 cups water 1 bottle dry white wine, such as Chablis or Sauvignon Blanc 2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved 1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice 3 sprigs fresh flat-leaf parsley 1 bay leaf 1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well 4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces) 2 tablespoons unsalted butter

Directions

Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.

Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.

Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.

Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.

While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.

As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

Cook’s Notes A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.

Cook’s Notes

A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.

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All Reviews for Halibut Poached in Lemon-Fennel Court-Bouillon

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All Reviews for Halibut Poached in Lemon-Fennel Court-Bouillon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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