Ingredients Jump to Instructions ↓

  1. Poached Pacific Halibut

  2. 4 (4-ounce) halibut fillets

  3. 1/4 cup kosher salt

  4. Zest and juice of 2 lemons, squeezed lemons reserved

  5. 3 tablespoons whole coriander seeds, toasted

  6. 2 to 3 cups shrimp shells

  7. 2 shallots, cut in half

  8. 3 cloves whole garlic

  9. 1 bay leaf

  10. 2 (12-ounce) bottles lager-style beer

  11. 1 to 2 cups water, plus more if needed to cover

  12. Freshly ground black pepper

  13. Tarragon vinaigrette

  14. Zest and juice of 1 lemon

  15. 1 shallot, minced

  16. 2 cloves garlic , minced

  17. Kosher salt

  18. Extra-virgin olive oil , as needed

  19. 1/4 cup sliced fresh tarragon leaves

  20. Vegetables

  21. 1 bunch variety baby beets, scrubbed clean, trimmed and beet leaves reserved and chiffonade

  22. 1 bunch baby carrots

  23. Sea salt, for plating

  24. Place the halibut into a 9 by 13-inch baking dish

Instructions Jump to Ingredients ↑

  1. For the fish To a mortar and pestle , add the kosher salt, lemon zest , and 2 tablespoons coriander seeds. Crush and season the fish on both sides. Reserve the lemon juice for the court bouillon.

  2. Place a medium pot over medium-high heat. Add the shrimp shells and remaining coriander seeds, allowing the shells to saute and the coriander to toast. Add the shallots , garlic, and bay leaf . Toss to combine and season with salt. Squeeze in the juice of the lemons and add the squeezed lemons themselves. Pour in the beer, about 1 to 2 cups water, to cover and taste. Season with salt and freshly ground black pepper, to taste. Lower the heat and allow to simmer about 5 minutes. Strain through a fine mesh strainer over a bowl. Pour the court bouillon over the fish and cover with plastic wrap . This will fully poach the fish to a medium-rare to medium temperature without having to go into the oven or on the stove. Set aside for about 8 to 10 minutes.

  3. For the vinaigrette :

  4. Meanwhile, to a bowl, add the zest and juice of 1 lemon, minced shallot, minced garlic, salt, to taste, and whisk in about 1/2 to 2/3 cup extra-virgin olive oil to make a 2 to 1, fat to acid ratio. Taste and re-season, if needed. Stir in the freshly sliced tarragon leaves just before serving and set aside.

  5. For the vegetables:

  6. Thinly slice the beets and carrots on a mandoline . Add to a bowl and season with salt. Pour over the vinaigrette and chiffonade beet greens , and toss to combine.

  7. For plating:

  8. Place the halibut onto a plate. Season the fish with sea salt and top with the baby vegetable salad. Drizzle the plate with extra-virgin olive oil and sprinkle with sea salt


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