Name: Poached Halibut in Court Bouillon
Yield: Serves 4
Cuisine: French
Ingredients: 1 small onion, chopped; Béarnaise Sauce or Blender Hollandaise Sauce; 2 cups (480 ml) dry white wine; 2 teaspoons chopped fresh chives; Lemon wedges, for serving; 3 cups (720 ml) water; 1 stalk celery, chopped; 1 teaspoon black peppercorns, crushed; Four 5-ounce (140-g) halibut fillets; Pinch of ground cloves; 1 small carrot, peeled and chopped; 2 teaspoons kosher salt; Flaky sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

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.