Poached halibut Recipe
soubise, pancetta, lobster nage, sourdough tuille, basil
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Ingredients
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Poached Halibut Ingredients
Method
Cooking Directions
Prepare the Poached Halibut
In a large pot, bring water and salt to a gentle simmer. Add the halibut fillets and poach for about 10-12 minutes or until cooked through. Remove and set aside.
Make the Soubise
In a saucepan, melt the butter and add finely chopped onion. Cook until soft and translucent. Add the heavy cream and simmer until thickened. Blend until smooth and season with salt and pepper.
Prepare the Lobster Nage
In a separate pot, heat the lobster stock and reduce by half. Add cream and simmer until it thickens slightly. Season with salt and pepper.
Cook the Pancetta
In a frying pan, cook the pancetta until crispy. Remove and drain on paper towels.
Make the Sourdough Tuile
Preheat the oven to 350°F (175°C). Blend sourdough bread into fine crumbs. Mix with a little water to form a paste. Spread thinly on a baking sheet and bake until golden and crispy, about 10 minutes.
Plating
On a plate, spread a layer of soubise, place the poached halibut on top. Drizzle with lobster nage, sprinkle with crispy pancetta, and garnish with fresh basil leaves. Serve with sourdough tuile on the side.
