Halibut Au Court Bouillon
- 3 cups dry white wine
- 6 cups water
- 1 onion chopped
- 1 carrot chopped
- 1 celery rib chopped
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 8 pieces halibut fillet - (4 oz ea)
- 2 teaspoons chopped fresh parsley leaves
- Lemon wedges for garnish
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.