Poached Pacific Halibut with Baby Shaved Root Vegetables, Tarragon Vinaigrette

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.

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.

For the vinaigrette :

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.

For the vegetables:

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.

For plating:

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