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:
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Cut onion, celery, carrots the size of you pinky nail. Chop garlic fine
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Roughly chop parsley. In a medium sauce pan sauté vegetables with olive oil on medium heat for 3-4 minutes then add in capers
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Add white wine bring to boil, add chicken stock and bring to a simmer
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Poach fish until it becomes opaque and is easily flaked with a fork
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Remove fish
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Reduce liquid by half, then add butter whisk until butter is dissolved and add parsley
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Spoon sauce over fish and enjoy!