Halibut Au Court Bouillon

By á-174942

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

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.