====== Roasted Garlic and Parmesan Poached Halibut ======

===== Ingredients =====

  * 6 cloves of [[roasted_garlic|Roasted Garlic]] - Olive Oil Method
  * 1/2 cup mayonnaise
  * 1/2 cup grated Parmesan
  * 1/2 cup fish stock
  * 1/4 cup dry white wine
  * 1 shallot, thinly sliced
  * 2-3 sprigs fresh dill
  * 1 tsp whole peppercorns
  * 2 thin slices lemon
  * Kosher salt, as needed
  * Freshly ground black pepper, as needed
  * Lemon wedges, for serving

===== Directions =====

  - Blend together roasted garlic, mayonnaise, and Parmesan. Set aside.
  - Combine fish stock, wine, shallot, dill, peppercorns, and lemon slices in a sauté pan. Bring to a gentle simmer over medium-low heat and let infuse for about 10 minutes.
  - Season both sides of the halibut with salt and pepper.
  - Lower the heat so the liquid is at a bare simmer. Add the halibut fillets; liquid should come about halfway up the fish.
  - Cover with a cartouche and poach gently for 8-10 minutes, until the fish is just opaque but still has a hint of translucency in the center.
  - Remove the fish to a baking dish or oven-safe pan. Generously smear the mayonnaise mixture on top.
  - Place under a high broiler for 3-4 minutes, until the top is almost entirely golden brown.
  - Serve immediately with a squeeze of fresh lemon.

===== Notes =====

  * Keep the poaching liquid at a bare simmer throughout — do not allow it to boil.
  * The cartouche should sit directly on the surface of the liquid, covering the fish.
  * Reduce the poaching liquid, mount with butter, and serve as a sauce alongside.
  * Pull the fish while still slightly translucent in the center; it will carry-over cook on the plate.