Liquid-poached halibut

Court bouillon might sound intimidating, but in truth, it's just a fancy word for a flavoured poaching liquid. And it's certainly a term worth knowing. Chefs swear by this simple, yet effective method of preparation to impart a ton of flavour to fish, delicate meats and vegetables.

  • 3/4 cup dry white wine
  • 5 cups water
  • 2 pieces halibut fillet
  • 1 tsp salt
  • 1 tsp pink peppercorn pepper
  • lemon cut in rounds
  • 2 sprigs thyme
  1. In a deep set saucepan, bring dry white wine and water to a boil with sprigs of thyme, lemon, pink peppercorn and salt and simmer 20 minutes.
  2. Add halibut and poach fish at a bare simmer, covered, until just cooked through, five to six minutes.
  3. Transfer fish with a slotted spoon to two plates. Spoon court bouillon (poaching liquid) over fish. Sprinkle fish with fresh herbs and garnish with lemon wedges.