Poached Halibut with Warm Bacon Vinaigrette

Name: Poached Halibut with Warm Bacon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 237 milliliters chopped carrot; 237 milliliters chopped celery; 2 teaspoons Dijon mustard; 2 teaspoons extravirgin olive oil; 237 milliliters low-sodium, fat-free chicken broth; 57 grams French bread, toasted; 6 garlic cloves, peeled; 680 grams halibut fillets, skinned; 710 milliliters chopped leek; 2 teaspoons maple syrup; 3 Tbsps red wine vinegar, divided; 0 teaspoons salt; 3 Tbsps finely chopped shallots; 2 slices center-cut bacon; 473 milliliters water; 237 milliliters white wine

You can never have too many main course recipes, so give Poached Halibut with Warm Bacon Vinaigrette a try. One portion of this dish contains about 38g of protein, 12g of fat, and a total of 419 calories. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. If you have bay leaf, halibut fillets, celery, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Dutch Oven

Colander

Bowl

Frying Pan

Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.

Ingredients you will need

Fish

Equipment you will use

Slotted Spoon

Cook bacon in a large nonstick skillet over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon from pan; crumble.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add shallots to drippings in pan; saut 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.

Ingredients you will need

Shallot

Mustard

Vinegar

Pepper

Bacon

Syrup

Salt

Cooking Oil

Equipment you will use

Frying Pan

Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Place 1 bread slice and 1 fish fillet in each serving.

Ingredients you will need

Fish Fillets

Bread

Drizzle each serving with about 1 tablespoon bacon mixture.

Ingredients you will need

Bacon

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

bay leaf 0teaspoons

freshly ground black pepper 237milliliters

chopped carrot 237milliliters

chopped celery 2teaspoons

Dijon mustard 2teaspoons

extravirgin olive oil 237milliliters

low-sodium, fat-free chicken broth 57grams

French bread, toasted 6

garlic cloves, peeled 680grams

halibut fillets, skinned 710milliliters

chopped leek 2teaspoons

maple syrup 3Tbsps

red wine vinegar, divided 0teaspoons

salt 3Tbsps

finely chopped shallots 2slices

center-cut bacon 473milliliters

water 237milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.