Poached Halibut With Eberhard

Name: Poached Halibut With Eberhard
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 4
Cuisine: Global
Ingredients: 16 baby carrots, peeled and trimmed; 118 milliliters medium stalk celery, thinly sliced (about; 680 grams Atlantic halibut fillets or any firm-fleshed fish, such as black bass or sea bass; 1 medium leek, white part only, thinly sliced crosswise, well washed; 118 milliliters very small onion, thinly sliced (about; 4 servings Freshly ground pepper; 1 teaspoon very finely chopped tarragon, plus sprigs for garnish; 1 Tbsp unsalted butter; 710 milliliters Tarragon Vegetable Broth

Poached Halibut With Eberhard might be just the main course you are searching for. One serving contains 227 calories, 33g of protein, and 5g of fat. This recipe serves 4. A mixture of leek, tarragon vegetable broth, very onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Blanch carrots in boiling water until tender.

Ingredients you will need

Carrot

Water

Ice

Equipment you will use

Pot

Transfer to ice-water bath to cool.

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Water

Ice

Drain well, and set aside. Repeat with celery, onion, and leek.

Ingredients you will need

Celery

Onion

Leek

Equipment

Pot

Ingredients

Servings:

baby carrots, peeled and trimmed 118milliliters

medium stalk celery, thinly sliced (about 680grams

Atlantic halibut fillets or any firm-fleshed fish, such as black bass or sea bass 1medium

leek, white part only, thinly sliced crosswise, well washed 118milliliters

very small onion, thinly sliced (about 4servings

Freshly ground pepper 1teaspoon

very finely chopped tarragon, plus sprigs for garnish 1Tbsp

unsalted butter 710milliliters

Tarragon Vegetable Broth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.