January 11, 2025
Fresh, but frozen halibut (in season in the winter) was abut $20/pound from Whole Foods. We poached a 1.5 inch thick, one pound piece in an oval LeCrueset, served it with steamed snow peas and a white Rams Gate Chardonnay, that was marked $35. I made no other notes on the bottle and can’t remember where we purchased it. Pre-move to Santa Fe, so we suspected we bought it at a wine tasting at Pearl Street Wine in Denver.
The Poached Fish
Pre-heat oven to 375 degrees F. The fish is placed skin side down on a slight film of olive oil in a LeCreuset that allows it to fill most of the bottom. A few exterior (but white) onion pieces where placed around the filet, slightly raising the one thinner section. Slices of one-half lemon goes on top and 1/2 cup of dry white wine should be poured over all.
The casserole was placed in the oven at temperature; timer set for 30 minutes. I crushed some dried rosemary from the summer’s garden, adding a little salt and a few exotic peppercorns to the mortar. When the time rang, I turned off the oven and turned on the broiler (full, high) and removed the fish to a platter, separating it from the skin. I brushed the top with butter and rubbed the rosemary mixture on top. The platter was placed in the broiler for about 5 minutes. I strained the juices from the casserole, and warmed them with a small amount of cashew crumbs (ground in the same mortar).
Results were delicious, but the fish could have baked/poached for about 5 minutes less.
