halibut_poached_with_roasted_garlic_and_paresan
Table of Contents
Roasted Garlic and Parmesan Poached Halibut
Ingredients
- 6 cloves of 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.
halibut_poached_with_roasted_garlic_and_paresan.txt · Last modified: 2026/08/13 19:44 (external edit)