Entree: United States – California Wine Country – Chardonnay-Poached Halibut (Halibut fillets gently poached in Chardonnay with aromatics and finished with a butter-wine sauce)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Additional 5 min

Total 37 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each
- 1 1/2 cups (360 ml) dry Chardonnay
- 1/2 cup (120 ml) low-sodium fish stock or light chicken stock
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, plus 2 tbsp (30 g) cold butter cut into cubes for finishing
- 2 shallots, finely minced (about 2 oz / 60 g)
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced, plus 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley or tarragon for garnish

Instructions

1. Pat halibut fillets dry and season both sides with 1/4 tsp salt and a pinch of pepper. Set aside.
2. In a wide, shallow skillet large enough to hold the fillets in a single layer, heat olive oil over medium heat. Add minced shallot and cook until translucent, about 2 minutes—do not brown.
3. Add Chardonnay, fish stock, bay leaf, thyme sprigs, and lemon slices. Bring to a gentle simmer and reduce the liquid by about one-third, approximately 6–8 minutes.
4. Adjust the poaching liquid to a gentle barely-simmer (small bubbles). Slide halibut fillets into the liquid skin-side down if applicable; the liquid should come about halfway up the sides of the fillets.
5. Poach gently for 6–8 minutes, spooning the liquid over the tops once or twice, until the fish is opaque and just flakes with a fork (internal temperature about 135–140°F / 57–60°C).
6. Remove fillets to a warm plate and tent with foil to rest. Discard bay leaf and thyme stems from the poaching liquid.
7. Over medium heat, bring the poaching liquid to a bare simmer and whisk in 2 tbsp (30 g) butter until incorporated. Reduce heat to low and whisk in the cold cubes of butter one at a time to create a glossy sauce; stir in lemon juice and remaining 1/2 tsp salt to taste.
8. Spoon the butter-wine sauce over the halibut, garnish with chopped parsley or tarragon, and serve immediately with seasonal vegetables or new potatoes.