Halibut Poached in Lemon-Fennel Court-Bouillon
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.
- Servings: 4
Source: Martha Stewart Living, January 2008
- 1 pound small Yukon gold or red bliss potatoes, peeled
- 3 3/4 teaspoons coarse salt
- 10 cups water
- 1 bottle dry white wine, such as Chablis or Sauvignon Blanc
- 2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved
- 1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice
- 3 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well
- 4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces)
- 2 tablespoons unsalted butter
Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.