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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 1018_halibut.jpg
Ingredients Ingredient Checklist 3/4 cup homemade chicken stock, or canned low-sodium chicken broth 4 tablespoons unsalted butter 1/2 onion, finely chopped 1 carrot, peeled and thinly sliced into rounds 2 ribs celery, thinly sliced crosswise 2 Yukon gold potatoes, peeled, thinly sliced crosswise, and quartered Coarse salt 4 3 1/2-ounce halibut steaks, 1/2-inch thick
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 1018_halibut.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
1018_halibut.jpg
1018_halibut.jpg
Ingredients
Ingredients
- 3/4 cup homemade chicken stock, or canned low-sodium chicken broth 4 tablespoons unsalted butter 1/2 onion, finely chopped 1 carrot, peeled and thinly sliced into rounds 2 ribs celery, thinly sliced crosswise 2 Yukon gold potatoes, peeled, thinly sliced crosswise, and quartered Coarse salt 4 3 1/2-ounce halibut steaks, 1/2-inch thick
Directions
In a medium saucepan, combine chicken stock, 3/4 cup water, and 3 tablespoons butter. Add onion, carrot, celery, and potatoes; cook over medium-low heat until tender and most liquid is absorbed. Season with salt.
In an 8- to 10-inch skillet, bring 1/2 cup water and remaining 1 tablespoon butter to a simmer. Season halibut on both sides with salt. Place halibut in poaching liquid; cook until just well done, 3 to 5 minutes. Using a slotted spatula, transfer halibut to plate, and serve with vegetables.
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All Reviews for Poached Halibut with Vegetables a la Paysanne
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Halibut with Vegetables a la Paysanne
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
