Recipe by Studentchef
This was printed by the Mpntreal Gazette and comes from Anna and Micheal Olson's Cook At Home cookbook. Haddock, salmon or any other firm fleshe fish can be substituted for the halibut, which is good for me, because my family loves salmon.
Top Review by susie cooks
Great recipe. Well written and easy to follow. The tarragon is a nice addition. Love the lemon. The halibut was done perfectly. There was some extra broth and I think next time I make this I will add some fresh clams. Add a salad and some bread...yummy! Made for ZWT 6.
- 1 cup water
- 1 cup riesling wine or 1 cup other white wine
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1 lemon, sliced
- 1 tablespoon unsalted butter
- 1⁄2 small onion, minced
- 6 (6 ounce) halibut fillets
- coarse salt
- 1 tablespoon fresh tarragon
- 2 tablespoons finely chopped chives
- 1 lemon, cut into six wedges
Directions See How It's Made
- For the poaching liquid:.
- In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
- Strain and keep warm.
- For the Halibut:.
- In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
- Season fish with salt and add to pan.
- Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
- Using a slotted spoon, remove the fish to a heated platter.
- Add chives and a little of the poaching liquid and lemon wedges.
- Serve at once.