dinner · everyday
Carrot-butter poached halibut
Halibut gently poached in carrot juice over fennel softened with anchovy, finished with butter and lemon. Sweet, savory and mild, in 35 minutes.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the fennel into thin strips and chop the anchovy fillets fine. Dry the halibut and sprinkle it with the salt.
-
2
Melt half of the butter in a small skillet over medium heat. Add the anchovy and fennel and stir for about 5 minutes, until the fennel begins to soften.
-
3
Pour in the carrot juice and bring to a bare simmer. Lay in the halibut, cover and cook gently 6–10 minutes, until the thickest part reaches 63°C (145°F) or the fish flakes.
-
4
Move the fish to plates. Whisk the rest of the butter and a squeeze of lemon into the hot liquid, then spoon the sauce and fennel around the halibut.
