Entrée: France – Le Bar de Ligne au Vins Blancs (Poached Halibut in White Wine Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 halibut fillets, about 12 oz total (340 g total)
1 cup (240 ml) white wine
1 cup (240 ml) fish stock or chicken broth
1 small shallot, finely chopped
1 tbsp (15 g) unsalted butter
1 / 2 cup (120 ml) heavy cream
Salt and pepper to taste
Fresh chives for garnish

Instructions

1. **Prepare the Liquid Base**: In a large skillet, melt the butter over medium heat. Add the chopped shallot and sauté until translucent.
2. **Poach the Halibut**: Add the white wine and fish stock to the skillet, bringing the mixture to a simmer. Season the halibut fillets with salt and pepper, then gently place them into the simmering liquid. Cover and poach for about 8-10 minutes, or until the fish is opaque and cooked through.
3. **Finish the Sauce**: Once the halibut is cooked, carefully remove the fillets and set aside. Stir the heavy cream into the poaching liquid and allow it to reduce slightly, creating a velvety sauce.
4. **Serve**: Place the halibut on serving plates and spoon the white wine sauce over the fillets. Garnish with fresh chives and serve immediately.