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. …
