0 Cart
Added to Cart
      You have items in your cart
      You have 1 item in your cart




        Halibut Poached in a White Wine, Caper Butter Sauce


        • 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


        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!

        If you're feelin' social, tag your creation #chefsvaultexperience