• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Halibut Au Court Bouillon

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 3 cups 711ml Dry white wine

    2. 6 cups 1422ml Water

    3. 1 Onion - chopped

    4. 1 Carrot - chopped

    5. 1 Celery rib - chopped

    6. 1 teaspoon 5ml Freshly-ground black pepper

    7. 1 teaspoon 5ml Salt

    8. 1 tablespoon 15ml Olive oil

    9. 8 Halibut fillet - (4 oz ea)

    10. 2 teaspoons 10ml Chopped fresh parsley leaves Lemon wedges - for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges. This recipe yields 8 servings.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback