Halibut Au Court Bouillon

Recipe Ingredients

3 cups	711ml	Dry white wine
6 cups	1422ml	Water
1		Onion - chopped
1		Carrot - chopped
1		Celery rib - chopped
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Olive oil
8		Halibut fillet - (4 oz ea)
2 teaspoons	10ml	Chopped fresh parsley leaves
		Lemon wedges - for garnish

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9436) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.