Wild Alaskan halibut fillets are gently poached in a court bouillon with Alsatian Pinot gris, pastured butter, fresh thyme, lemon verbena and a mirepoix of diced celery, onions and carrots. The flaky, snow-white fish is topped with a gremolata of chopped parsley, fresh lemon, garlic, smoked bacon and heirloom tomatoes and seasoned with coarse sea salt and freshly-ground black pepper..
For the Court Bouillon
1 pint filtered water
1/3 cup Pinot gris
1 tablespoon pastured butter
1/4 cup celery, diced
1/4 cup onion, diced
1/4 cup carrots, diced
1 bay leaf
1 clove garlic, peeled and smashed
3-4 sprigs fresh thyme
2 sprigs lemon verbena
1/2 teaspoon black peppercorns
Melt the butter in a saucepan over medium-low heat. Add the celery, onions, carrots and garlic and cook without browning until slightly softened, about 5 minutes.
Add the water, wine, herbs and peppercorns and bring to a boil. Reduce heat and simmer 30 minutes.
To poach halibut, lower fillets into simmering water and gently poach (do not allow to boil) until just firm and opaque, about 15 minutes per inch of thickness.
For the Gremolata
1/4 cup smoked bacon cut into 1/4 inch dice
1/2 cup heirloom tomato, seeded and cut into 1/2 inch dice
2 cloves garlic, peeled and slivered
1 1/2 tablespoons fresh parsley, minced
2 teaspoons freshly squeezed lemon juice
Cook the bacon in a heavy skillet over medium heat until brown and crisp. Pour off all put a teaspoon of fat, then add the garlic and sauté 1 minute.
Add tomatoes and cook until softened, about 3 minutes. Remove from heat and add lemon juice and parsley.
To serve, place halibut in a shallow bowl and spoon a little of the poaching liquid over the top. Dress with gremolata and season with sea salt and cracked pepper.
- Recipe: Pan-Seared Marinated Halibut Fillets (nytimes.com)