Poached Halibut in White Wine Beurre Blanc
Delicate halibut fillets are gently poached in white wine and aromatics, then served under a silky classic beurre blanc. A refined dish that proves poaching keeps fish remarkably moist.
Ingredients
- 4 (6 ounce) halibut fillets, skinless
- 2 cups dry white wine, divided
Instructions
- In a wide, deep skillet, combine 1 1/2 cups white wine, 2 cups water, the sliced shallot, lemon slices, thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt.
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