For Ender - fish recipe inside
Posted by
JenBro (aka JenBro)
Mar 5 '21, 08:12
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I learned this one in a cooking class from a local chef - my first time ever poaching anything and it's pretty good.
Olive Oil Poached Halibut, with braised Fennel.
ingredients list
4 6 ounce halibut fillets
1 quart extra virgin olive oil
2 fresh fennel bulbs
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon dried fennel seed
Directions:
thinly slice the fennel bulbs and place in oil with remaining ingredients (but not the fillets) in a medium saute' pan. Over medium heat - bring the contents to 170 degrees and simmer until fennel is tender, approximately 20 minutes.
Then place the fillets in the seasoned oil and cook for 8 minutes, or until internal temperature reaches 130 degrees.
note: if you don't like fennel - the poaching seasoning can be with garlic cloves and lemon rind instead. I often skip the fennel and make it with those instead and serve it with freshly picked wild chanterelle mushrooms that I saute in butter. They are in the woods here in August.
Braised fennel salad
ingredients
4 fennel bulbs
1 ounce extra-virgin olive oil
1/2 ounce cider vinegar
1 cup water
salt and freshly ground pepper to taste
slice fennel thinly on a mandolin and place in a sauce pan on stove. Add olive oil, cider vinegar, water and simmer over medium heat for 10 minutes. Remove lid and simmer until the liquid is gone - season to taste and serve.
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