Red Wine Poached Halibut: Gourmet's Bold Choice!

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic wine reduces alcohol content while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

Peel the white asparagus properly to make it easier to eat.

Prepare the carrots and shallots for poaching.

Use the bottom part of the leek for garnish and clean the top part for the poaching liquid.

Mix the vegetables with a bit of salt, pepper, and fresh thyme in the poaching liquid.

Bring the red wine to a boil.

Cook the asparagus and leek in salted boiling water for 4 to 7 minutes, depending on thickness.

Remove the fish from heat and let it sit for 10 to 15 minutes to poach.

Cut the cooked asparagus into portions and mix with olive oil and salt.

Cut the leek into quarters and sear in a very hot pan with a bit of olive oil for color.

Carefully remove the poached fish and keep it warm in tin foil.

Reduce the remaining wine and pass it through a sieve, squeezing out all the juices from the vegetables.

Finish the sauce with cold butter, melting it slowly in the hot sauce.

Plate the poached halibut, garnishing with the seared leek, white asparagus, and carrot tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens