Recipe courtesy of Michael Symon

Poached Pacific Halibut with Baby Shaved Root Vegetables, Tarragon Vinaigrette

Getting reviews...
  • Level: Intermediate
  • Total: 29 min
  • Prep: 15 min
  • Inactive: 9 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Poached Pacific Halibut

Tarragon vinaigrette

Vegetables

Directions

Special equipment:
Place the halibut into a 9 by 13-inch baking dish.
  1. For the fish:
  2. To a mortar and pestle, add the kosher salt, lemon zest, and 2 tablespoons coriander seeds. Crush and season the fish on both sides. Reserve the lemon juice for the court bouillon.
  3. Place a medium pot over medium-high heat. Add the shrimp shells and remaining coriander seeds, allowing the shells to saute and the coriander to toast. Add the shallots, garlic, and bay leaf. Toss to combine and season with salt. Squeeze in the juice of the lemons and add the squeezed lemons themselves. Pour in the beer, about 1 to 2 cups water, to cover and taste. Season with salt and freshly ground black pepper, to taste. Lower the heat and allow to simmer about 5 minutes. Strain through a fine mesh strainer over a bowl. Pour the court bouillon over the fish and cover with plastic wrap. This will fully poach the fish to a medium-rare to medium temperature without having to go into the oven or on the stove. Set aside for about 8 to 10 minutes. 
  4. For the vinaigrette:
  5. Meanwhile, to a bowl, add the zest and juice of 1 lemon, minced shallot, minced garlic, salt, to taste, and whisk in about 1/2 to 2/3 cup extra-virgin olive oil to make a 2 to 1, fat to acid ratio. Taste and re-season, if needed. Stir in the freshly sliced tarragon leaves just before serving and set aside.
  6. For the vegetables:
  7. Thinly slice the beets and carrots on a mandoline. Add to a bowl and season with salt. Pour over the vinaigrette and chiffonade beet greens, and toss to combine.
  8. For plating:
  9. Place the halibut onto a plate. Season the fish with sea salt and top with the baby vegetable salad. Drizzle the plate with extra-virgin olive oil and sprinkle with sea salt.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.