Halibut au Court Bouillon |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
3 cups dry white wine |
6 cups water |
1 onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
1 teaspoon black pepper |
1 teaspoon salt |
1 tablespoon olive oil |
8 (4-ounce) pieces halibut fillet |
2 teaspoons chopped fresh parsley leaves (wash and dry before chopping) |
garnish: lemon wedges |
Directions:
1. In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
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