Halibut Au Court Bouillon Recipes

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COURT-BOUILLON



Court-Bouillon image

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 10

1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt

Steps:

  • Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
  • Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.

EASY HALIBUT FILLETS



Easy Halibut Fillets image

I made these quick and easy halibut fillets for my husband's birthday as halibut is his favorite fish. It's really important that the halibut is seared over really high heat. Serve with rice and green beans.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 8

Number Of Ingredients 7

4 tablespoons melted butter
4 tablespoons liquid honey
1 large lemon, juiced
4 teaspoons liquid aminos
1 teaspoon ground black pepper
4 cloves garlic, minced
1 (2 pound) halibut fillet, cut into 4 pieces

Steps:

  • Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
  • Brush both sides of the halibut fillets with the butter sauce.
  • Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 10.9 g, Cholesterol 51.6 mg, Fat 8.4 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 4 g, Sodium 172 mg, Sugar 8.6 g

HALIBUT IN SPICED COURT BOUILLON



Halibut in Spiced Court Bouillon image

Categories     Fish     Poach     Quick & Easy     Halibut     Gourmet

Yield Serves 2

Number Of Ingredients 13

3/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 teaspoons ground coriander seeds
1 teaspoon black pepper
a pinch ground cloves
1 teaspoon salt
1 tablespoon olive oil
two 6-ounce pieces halibut fillet
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
Garnish: lemon wedges

Steps:

  • In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

GE COURT BOUILLON



Ge Court Bouillon image

Provided by Alton Brown

Time 28m

Yield Yield: 2 cups

Number Of Ingredients 9

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1/2 celery rib, chopped
1 garlic clove, chopped finely
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf

Steps:

  • Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

COURT-BOUILLON



Court-Bouillon image

Provided by Bryan Miller

Categories     side dish

Time 50m

Number Of Ingredients 5

2 pounds of bones from any white-flesh fish (halibut or whiting, for example)
1 onion, whole
6 peppercorns
Pinch of thyme
2 quarts water

Steps:

  • Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
  • Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON



Halibut Poached in Lemon-Fennel Court-Bouillon image

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 pound small Yukon gold or red bliss potatoes, peeled
3 3/4 teaspoons coarse salt
10 cups water
1 bottle dry white wine, such as Chablis or Sauvignon Blanc
2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved
1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well
4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces)
2 tablespoons unsalted butter

Steps:

  • Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
  • Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
  • Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
  • Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
  • While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
  • As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

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