Poached Halibut with Vegetables and Lemon-Caper Beurre Blanc
There is nothing like poached fish in a delicate yet creamy beurre blanc. They are easier to make than their name gives on. In this recipe, we’ll elevate some classic vegetables and a timeless pan sauce to make a truly extraordinary plate.
Yields4 Servings
Ingredients
- Court Bouillon
- 3 carrots, peeled and chopped
- 2 large celery ribs, chopped coarsely
- 3 cloves garlic
- 1 large Spanish onion, chopped coarsely
- 1 herb sachet, filled with 5 sprigs parsley, 1 bay leaf and 1 tsp black peppercorns
- 4 quarts (3.8 L) water
- 2 cups (475 ml) dry white wine, such as sauvignon blanc
- 1 cup (240 ml) white wine vinegar
- 2 lemons, halved
- 3 tablespoons (54 g) kosher salt
Potatoes- 8 ounces (225 g) baby potatoes, washed and scrubbed
- 3 tablespoons (54 g) kosher salt, plus more for seasoning
- 2 tablespoons (30 ml) olive oil
- Freshly ground black pepper
Asparagus- 24 large asparagus spears, trimmed, divided
- Juice of ½ lemon
- Olive oil
- Kosher salt and freshly ground black pepper
Lemon Caper Beurre Blanc- 1 cup (240 ml) dry white wine
- 1/4 cup (60 ml) white wine vinegar
- 2 tablespoons (20 g) finely chopped shallots
- 1 cup (2 sticks/227 g) unsalted butter, chilled and cut into small pieces
- 1 tablespoon (15 ml) heavy cream
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (16 g) capers, drained
- Kosher salt
- Ground white pepper
Halibut- 4 (6-oz [170-g]) halibut filets, skinned
- Kosher salt
- Ground white pepper
Garnish- Micro greens (such as micro beet and arugula)
- Parsley oil
INSTRUCTIONS
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Make the court bouillon: In a large pot, combine the carrots, celery, garlic, onion, herb sachet and water, and bring to a boil. Lower the heat to a simmer, and add the wine and white wine vinegar. Squeeze in the lemon juice and add the lemon halves. Return the heat to a simmer and cook for 10 minutes. Remove from the heat, allow to cool, then strain out the solids through a fine-mesh sieve, discarding the herb sachet.
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Cook the potatoes: Place the potatoes in a medium-sized pot and cover with cold water by at least 2 inches (5 cm), then bring to a boil. Season the water well with the salt and cook the potatoes until they can easily be pierced by a small knife, 15 to 20 minutes. Drain the potatoes in a colander and allow them to cool slightly. Once cool enough to safely handle, slice the potatoes in half horizontally.
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Cook the asparagus: Rinse out the pot from the potatoes and refill with cold water. Bring to a boil. Cut the ends of the asparagus until they are about 5 inches (13 cm) in length. Add 12 of the asparagus spears to the pot and cook for 1 minute, then drain and place them in an ice bath to quickly cool and stop the cooking process. Drain again and set these asparagus spears aside.
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Make the lemon caper beurre blanc: In a small saucepan, combine the white wine, white wine vinegar and shallots. Simmer over medium heat until the liquid is reduced by half.
Lower the heat to low, then gradually whisk in the chilled butter, a few pieces at a time. Make sure each addition is fully incorporated before adding more. Continue to whisk until the sauce is smooth and slightly thickened. Add the cream, which helps stabilize the sauce and keep it from breaking. Remove the saucepan from the heat and stir in the lemon juice and capers. Season with salt and white pepper to taste. Strain the beurre blanc through a fine-mesh sieve to remove the shallot. Keep warm. The best way is in a thermos. -
Finish making the potatoes and asparagus: Heat a medium-sized saucepan over medium-high heat. Add the olive oil to the pan. Once the oil is hot and shimmering, season the potatoes with salt and black pepper, and add them, cut side down, to the pan. Check after 2 minutes to see whether they are brown and crispy. Turn them over and cook for another 2 to 3 minutes. Remove from the saucepan and keep warm. Add the remaining 12 uncooked asparagus spears to the saucepan and cook until tender and heated through. Set them aside and keep warm.
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Prepare the halibut: In a pot large enough to hold all the fish in a single layer, heat the court bouillon to 150°F (66°C). Shave the 12 asparagus spears, using a vegetable peeler, into large ribbons. Place the asparagus ribbons in a medium-sized bowl and add the lemon juice. Lightly coat the shaved asparagus with olive oil and gently season with salt and black pepper. Allow to sit for 5 to 6 minutes.
Meanwhile, season the fish with salt and white pepper. Add the fish to the pot of court bouillon and adjust the heat to maintain the temperature. After a few minutes, carefully turn the fish over. After 5 to 6 minutes of total cooking time, remove a filet and insert a metal skewer into the thickest part. If there is resistance, return the fish to the pot. When the fish is firm, test again with the metal skewer, leaving it in the thickest part of the fish for 5 seconds. Touch the skewer to your bottom lip; it should be barely warm. Season the fish again lightly with salt and white pepper. -
Time to plate like a pro: On four white dinner plates, place the potatoes in the center of each dish. Add 3 asparagus spears around the potatoes. Spoon the sauce around the plate and over the vegetables. Add the halibut to the center of the plate, sitting on top of the vegetables. Top with shaved asparagus and some of the micro greens. Transfer the parsley oil to a squeeze bottle, then drizzle it around each plate and serve.
Credit
Reprinted with permission from The Perfect Plate by Jeff Solberg. Page Street Publishing Co. 2024. Photo credit: Jeff Solberg.
