Poached Halibut with Eberhard
Because poaching requires very little, if any, fat, it's a healthy and delicious way to prepare fish. This recipe, brought to us by chef Eberhard Mueller, of Bayard's in New York City, calls for Atlantic halibut fillets, which are gently simmered in a rich vegetable broth.
- 16 baby carrots, peeled and trimmed
- 1 medium stalk celery, thinly sliced (about 1/2 cup)
- 1 very small onion, thinly sliced (about 1/2 cup)
- 1 medium leek, white part only, thinly sliced crosswise, well washed
- 4 (6-ounce) Atlantic halibut fillets or any firm-fleshed fish, such as black bass or sea bass
- Freshly ground pepper
- 3 cups Tarragon Vegetable Broth
- 1 teaspoon very finely chopped tarragon, plus sprigs for garnish
- 1 tablespoon unsalted butter
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Blanch carrots in boiling water until tender. Transfer to ice-water bath to cool. Drain well, and set aside. Repeat with celery, onion, and leek.
Season fish with salt and pepper. Place tarragon-vegetable broth in a straight-sided skillet just large enough to hold fillets in one layer. Add fish. Place over medium heat, and bring to a boil. Turn fish fillets, and cook 2 minutes more. Remove fish to shallow bowls, and keep warm.
Add vegetables to broth, and reheat. Add chopped tarragon, and swirl in the butter. Taste broth, and adjust for seasoning. Ladle broth and vegetables over halibut. Garnish with sprigs of tarragon. Serve immediately.