Poached Halibut w/Lemon Herb Sauce

By BurnisonFam

Ingredients

• 1 pound halibut filet or steak (about 1 inch thick, cut into 4 serving pieces).
• 1 lemon
• 2 oz fresh herb sprigs (parsley, dill, chives, chervil)
• 1 teaspoon sea salt
• 1/4 teaspoon black peppercorns.
• 1 bay leaf

Preparation

Step 1

Rinse the fish and pat dry.
Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon.
Mince enough of the herb leaves to make about 1/3 cup; reserve remaining sprigs.
Put 2-3 inches of water in a broad, shallow pan.
Add the lemon piece, reserved herb sprigs, salt, peppercorns, and bay leaf to the water.
Bring to a boil.
Reduce heat, add the fish pieces and simmer until the fish is opaque through the thickest part (cut to test), about 8-10 minutes.
Transfer fish to a plate and cover with foil to keep warm.

Ladle 1 cup of the poaching liquid into a small saucepan and boil over high heat until reduced by half, 1-2 minutes.

Stir in the lemon juice and chopped herbs and taste sauce for seasoning.
Add more salt or pepper to taste.

Arrange fish on plates, spoon the lemon herb sauce over and serve.