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Halibut au Court Bouillon
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3 cups dry white wine
6 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
8 (4-ounce) pieces halibut fillet
2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
Garnish: lemon wedges
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.
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Other Recipes from this Episode
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