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Receta Poached Halibut With Lemon Herb Sauce
by Global Cookbook

Poached Halibut With Lemon Herb Sauce
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Ingredientes

  • 1 lb halibut fillet or possibly steak 1" thick cut 4 serving pcs
  • 1 x lemon
  • 2 ounce fresh herb sprigs (parsley, dill, chives and/or possibly chervil)
  • 1 tsp salt
  • 1/4 tsp black peppercorns
  • 1 x bay leaf

Direcciones

  1. Seafood Alternatives: snapper, grouper, tilapia
  2. Rinse the fish and pat dry. Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon. Mince sufficient of the herb leaves to make about 1/3 c.; reserve the remaining sprigs.
  3. Put 2 to 3 inches of water in a broad, shallow pan. Add in the lemon piece, reserved herb sprigs, salt, peppercorns and bay leaf to the water and bring to a boil. Reduce the heat, add in the fish pcs and simmer till the fish is opaque through the thickest part (cut to test), 8 to 10 min for fish 1 inch thick. Tranfer the fish to a plate and cover with foil to keep hot.
  4. Ladle 1 c. of the poaching liquid into a small saucepan and boil over high heat till reduced by half, 1 to 2 min. (Remaining cooking liquids can be frzn for up to 3 months.) Stir in the lemon juice and minced herbs and taste the sauce for seasoning, adding more salt or possibly pepper to taste.
  5. Arrange the halibut on 4 plates, spoon the lemon herb sauce over and serve immediately.
  6. This recipe yields 4 servings.