poached halibut with saffron fennel cream

I love it when grocery stores give a complimentary booklet or a magazine advertising their products with a few good recipes. I collect them all and use them frequently. I found this amazing recipe on Nugget Market’s website and magazine and it is amazing to say the least. Here it is – enjoy

  • 4 Halibut fillets
  • Court Boullion:
  • 4 cups water
  • 2 cups white wine
  • 1 yellow onion, quartered
  • 2 ribs celery, rough chopped
  • 1 bay leaf
  • 1 fennel frond, rough chopped, reserve one more for garnish
  • 12 to 15 whole peppercorns
  • 1 lemon, juiced
  • Fennel Cream:
  • 1 pint cream
  • 1 head fennel, small dice
  • 1 clove garlic, minced
  • 1 teaspoon saffron
  • salt and pepper to taste

Preparation

Court Boullion:

Combine all the ingredients in a sauce pan.  Bring to a boil then reduce to a simmer for 15 minutes.  Strain.

 Fennel Cream:

Combine the ingredients and bring up to a simmer over medium-low heat.  Reduce the cream by half.  This should take 10 to 15 minutes. Puree and season to taste with salt and pepper.

 Poach the halibut in the Court Boullion at a bare simmer for 6 to 8 minutes.  Dab the fish dry on paper towels and serve with the fennel cream.  Garnish with fennel fronds.

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