Simple is best when it comes to poached fish.
By Andrew Zimmern
Lucky enough to sport fish for halibut in Alaska? First, take this primer on breaking down and fileting a flat fish. With a good knife, it’s an easy task that will up your cooking game. But you don’t need to catch a whole halibut, or order a whole halibut from your local seafood monger, use this technique to butcher any flat fish, like flounder, sole and turbot.
This is the type of classic recipe that reminds me that simple is always better. First, we are gently poaching the fish in an aromatic fish stock made from the bones, trim and skin of the whole fish. Bring the broth to a simmer, add the filets, cover and kill the heat. It’s the most foolproof way to cook fish, you’re basically steeping it low and slow, a method that really highlights the flavor of the seafood. I’m serving it with a traditional creamy, emulsified butter sauce, beurre blanc, and charred radicchio.
Poached Halibut with Charred Radicchio
Ingredients
Halibut
- 1 onion, chopped
- 1 leek, chopped
- 2 celery stalks, chopped
- 1 tablespoon white peppercorns
- 2 quarts fish broth
- 4 pieces halibut, about 6 ounces each
- 1 head radicchio, quartered
- 3 tablespoons olive oil
Beurre Blanc
- 1/4 cup minced shallots
- 2 sprigs fresh thyme
- 3 cups white wine
- 3 tablespoons white wine vinegar or lemon juice
- 2 tablespoon heavy cream
- 2 sticks cold salted butter, cut in small cubes
- Salt and white pepper
- 2 tablespoons minced chives
Instructions
Combine the onion, leek, celery and peppercorns in a cheese cloth sachet. In a wide 4-quart pot bring the broth and sachet to a boil.
Meanwhile season fish and allow to come to room temperature.
Lower heat under broth to maintain a simmer. Place fish in simmering broth. When broth returns to a simmer, cover with a lid and turn off the heat. The fish will basically steep in the broth and cook very gently while you prepare the sauce.
Sear the radicchio over very high heat in a preheated pan in the oil. Season with salt and reserve.
Meanwhile, in a small saucepan combine the shallots, thyme, wine and vinegar and simmer for 20 minutes or so until the liquid is almost completely reduced. You only want a couple tablespoons of liquid left in the pan. Add the cream and place over low heat. Simmer for a minute, then remove from the heat. Slowly beat in the butter until the sauce is rich and creamy. Season. Strain through a fine mesh strainer. Stir in the chives.
Place a piece of halibut on top of each quarter of radicchio. Spoon the sauce over the fish and serve right away.
