Halibut poached with vermouth and thyme
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Halibut steak |
| ¼ | cup | Vermouth, dry; mixed with |
| ¼ | cup | ;Water |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Thyme, dried |
| per Sam Waring | ||
| 1 | Leek; white only, quartered and separated | |
| 1 | Celery stalk; thickly sliced | |
| 2 | Garlic clove; sliced | |
| 2 | Bay leaves | |
Directions
Rinse the halibut and place in a shallow pan large enough to hold it in a single layer. Add the vermouth and water, lemon juice, olive oil, and enough water (or court bouillon) just to cover the fish.
Remove the fish and bring the poaching liquid to a boil. Add the thyme, onion, celery, garlic, and bay leaves to the poaching liquid and bring back to a boil over high heat. Lay the halibut back in the pan in a single layer. Cover the pan and return to a boil, then reduce heat to low and simmer for 3 to 5 minutes, depending on the thickness of the fish. Remove fish from the pan, draining well, and serve immediately.
Submitted By SAM WARING On 11-13-94