Poached Halibut on a Salad of White Beans

Although this dish can be served either hot or cold I much prefer it at room temperature, cooked then allowed to cool without the use of a refrigerator, and served while it is still just ever so slightly warm. I know that this is frowned upon by all environmental health officers but any food, once cold, e.g. subjected to the refrigerator, loses most of its flavours. It is a delicate dish anyway and any food straight from the cold of the refrigerator is always bland.