Poached Halibut Recipe
ume boshi tapenade, beurre blanc, crispy garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poached Halibut
Ume Boshi Tapenade
Beurre Blanc
Crispy Garlic
Method
Poached Halibut
- 1
Prepare the Poaching Liquid
In a large pot, combine water, white wine, lemon slices, fresh dill, and salt. Bring to a simmer over medium heat.
- 2
Ume Boshi Tapenade
- 3
Prepare the Tapenade
In a food processor, combine ume boshi plums, Kalamata olives, capers, olive oil, and a garlic clove. Blend until smooth, adjusting seasoning as necessary.
Beurre Blanc
- 4
Make the Beurre Blanc Sauce
In a saucepan, combine shallots and white wine. Cook over medium heat until reduced by half. Stir in heavy cream, then gradually whisk in the butter until the sauce is emulsified. Season with salt and white pepper to taste.
Crispy Garlic
- 5
Crisp the Garlic
Thinly slice the garlic cloves. In a small saucepan, heat the olive oil over medium heat. Add the garlic slices and fry until golden and crispy, about 2-3 minutes. Remove garlic and drain on paper towels.