• 50minutes
  • 268calories

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Broth

  2. 8 cups water

  3. 1 cup red-wine vinegar

  4. 1 medium onion, halved

  5. 1 medium carrot, quartered

  6. 1 stalk celery, quartered

  7. 3 cloves garlic, unpeeled, halved

  8. 1 tablespoon salt

  9. 1 teaspoon peppercorns

  10. 1 bay leaf

  11. 1 sprig fresh thyme

Instructions Jump to Ingredients ↑

  1. To prepare broth: Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.

  2. To poach halibut & make vinaigrette: Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, 5 to 10 minutes.

  3. Meanwhile, spoon 2 tablespoons of the simmering broth into a small bowl. Add lemon juice, mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper.

  4. Remove halibut from poaching liquid and divide among 4 warmed plates. Stir parsley, tarragon, chives and chopped dill into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.


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