Ingredients
- 4 Halibut fillets
- 4 cups water
- 2 cups white wine
- 1 yellow onion, quartered
- 2 carrots, rough chopped
- 1 bay leaf
- 1 fennel frond, rough chopped, reserve some for garnish
- 12 to 15 whole peppercorns
- 1 lemon, juiced
- Fennel Cream:
- 1 pint cream
- 1 head fennel, small dice
- 1 clove garlic, minced
- 1 teaspoon saffron
- salt and pepper to taste
Preparation
To make the poaching bouillon:
Combine all the ingredients in a sauce pan. Bring to a boil then reduce to a simmer for 15 minutes. Strain.
Fennel Cream:
Combine the ingredients and bring up to a simmer over medium-low heat. Reduce the cream by half. This should take 10 to 15 minutes. Puree and season to taste with salt and pepper.
Poach the halibut in the bouillon at a simmer for 6 to 8 minutes. Dab the fish dry on paper towels and serve with the fennel cream. Garnish with fennel fronds.