Poached Halibut in Court Bouillon

Court bouillon (French for “quick broth”) is a clear, aromatic stock that is traditionally used for poaching seafood. Wine, lemon juice, or vinegar are used interchangeably. Cod or any other firm-fleshed white fish may be substituted for the halibut. Instead of the béarnaise or hollandaise sauce, you can substitute any of the compound butters.