Halibut à la Nage with Parsnips and Tarragon | America's Test Kitchen

Name: Halibut à la Nage with Parsnips and Tarragon | America's Test Kitchen
Ingredients: Kosher salt for blanching herbs; ⅓ cup fresh parsley leaves; 1 tablespoon fresh tarragon leaves; ⅓ cup vegetable oil; 4 (5- to 6-ounce) skinless halibut fillet , ¾ to 1 inch thick; 2 teaspoons kosher salt , divided; 2 cups water; 6 ounces parsnips , peeled and sliced thin; 1 shallot , sliced thin; 1 piece Parmesan cheese rind , about 2½ inches by 1 inch; 2 (3-inch) strips lemon zest plus 2 teaspoons lemon juice , plus extra juice for seasoning; ½ teaspoon black peppercorns; ¼ teaspoon vanilla extract; 3 sprigs fresh tarragon , plus extra for garnish; 1 tablespoon whole-grain mustard

www.americastestkitchen.com

À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.

Keywords

Fish & Seafood
French
Weeknight
Main Courses

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Ingredients

Kosher salt for blanching herbs
⅓ cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
⅓ cup vegetable oil
4 (5- to 6-ounce) skinless halibut fillet , ¾ to 1 inch thick
2 teaspoons kosher salt , divided
2 cups water
6 ounces parsnips , peeled and sliced thin
1 shallot , sliced thin
1 piece Parmesan cheese rind , about 2½ inches by 1 inch
2 (3-inch) strips lemon zest plus 2 teaspoons lemon juice , plus extra juice for seasoning
½ teaspoon black peppercorns
¼ teaspoon vanilla extract
3 sprigs fresh tarragon , plus extra for garnish
1 tablespoon whole-grain mustard