Poached Halibut
1h 25m
An easy way to cook halibut to perfection every time!
Poached Halibut is a halibut fillet gently simmered in flavored extra virgin olive oil, until it reaches a tender and fully cooked state. It is a delicate and versatile dish that can be served as a main course alongside grilled vegetables and a complementary sauce. Additionally, it can be used as a base to create various appetizers, such as flavorful toasts or canapés.
Slip the blade of a knife against the skin of 454 g of halibut and cut through to remove it. Cut the halibut into 4 equal pieces
Mix ½ cup of sugar and ½ cup of kosher salt
Coat the halibut in the salt and sugar mixture. Let it sit for 15m to lightly cure
Gently rinse the halibut in cold water and pat it dry
Peel 1 lemon
Peel 4 garlic cloves
Add the garlic, the lemon, and 1 bunch of thyme to 1 L of extra virgin olive oil. Heat to 125 °C
Submerge the halibut in the oil
Poach for 40-55m until a cake tester can pierce the halibut without resistance
Remove the halibut from the oil
Remove excess protein and oil. The poached halibut is ready
Enjoy this succulent fish!
Yield 4 portions
Halibut
454 g
Thyme
1 bunch
Lemon
1
Garlic
4 cloves
Extra Virgin Olive Oil
1 l
White Sugar
½ cup
Salt
½ cup