Poached Halibut with Warm Bacon Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This recipe uses court-bouillon, a flavorful broth often employed to poach fish and seafood. You can prepare the broth up to three days ahead, strain it, and reheat just before cooking the fish. Reheat the vegetable mixture by cooking it in the broth for a minute or two just before serving.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 387
Caloriesfromfat 27 %
Fat 11.5 g
Satfat 2.7 g
Monofat 4.9 g
Polyfat 2.4 g
Protein 41.3 g
Carbohydrate 28.4 g
Fiber 3.4 g
Cholesterol 62 mg
Iron 4.2 mg
Sodium 631 mg
Calcium 171 mg

Ingredients

3 cups chopped leek
2 cups water
1 cup chopped carrot
1 cup chopped celery
1 cup white wine
1 cup low-sodium, fat-free chicken broth
6 garlic cloves, peeled
1 bay leaf
4 (6-ounce) halibut fillets, skinned
2 slices center-cut bacon
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar, divided
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (1/2-ounce) slices French bread, toasted
Parsley sprigs (optional)

Preparation

1. Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.

3. Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.

Note:

David Bonom,

April 2008