Roasted Garlic and Parmesan Poached Halibut

Ingredients

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.

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.