Braised Halibut With Tarragon and Chives

Recipe by Studentchef
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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