Halibut

Halibut

Halibut

Halibut Poached in a White Wine, Caper Butter Sauce

Ingredients:

  • 500ml white wine
  • 250ml chicken stock
  • 1 spanish onion
  • 4 clove garlic
  • 2 medium size carrots
  • 2 celery stalks
  • 1 small jar capers
  • 1/2 bunch parsley
  • 100ml olive oil
  • 100g unsalted butter

Method:

  1. Cut onion, celery, carrots the size of you pinky nail. Chop garlic fine

  2. Roughly chop parsley. In a medium sauce pan sauté vegetables with olive oil on medium heat for 3-4 minutes then add in capers

  3. Add white wine bring to boil, add chicken stock and bring to a simmer

  4. Poach fish until it becomes opaque and is easily flaked with a fork

  5. Remove fish

  6. Reduce liquid by half, then add butter whisk until butter is dissolved and add parsley

  7. Spoon sauce over fish and enjoy!

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