Halibut in Spiced Court Bouillon |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Traditionally used for poaching seafood, court bouillon (French for quick broth ) is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less. Ingredients:
3/4 cup dry white wine |
5 cups water |
1 onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
1 1/2 teaspoons ground coriander seeds |
1 teaspoon black pepper |
a pinch ground cloves |
1 teaspoon salt |
1 tablespoon olive oil |
two 6-ounce pieces halibut fillet |
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping) |
garnish: lemon wedges |
Directions:
1. In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt 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 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
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