Poached Halibut with Charred Radicchio
Experience the simplicity of perfect poached halibut with a classic beurre blanc sauce and charred radicchio, crafted by Andrew Zimmern.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Cheesecloth
- Pot
- Chef's knife
- Cutting board
- Kitchen scale
- Ladle
- Tongs
- Preheated pan
- Skillet
- Saucepan
- Whisk
- Fine-mesh sieve
- Spoon
- Stove
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 1 onion, chopped
- 1 leek, chopped
- 2 celery stalks, chopped
- 1 tablespoon white peppercorns
- 2 quarts fish broth
- 4 pieces halibut, about 6 ounces each
- 1 head radicchio, quartered
- 3 tablespoons olive oil
- 1/4 cup minced shallots
- 2 sprigs fresh thyme
- 3 cups white wine
- 3 tablespoons white wine vinegar or lemon juice
- 2 tablespoons heavy cream
- 2 sticks cold salted butter, cut in small cubes
- Salt and white pepper
- 2 tablespoons minced chives
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