Ham hock stock poached halibut with du puy lentils

By Spencer Watts
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Ham hock stock poached halibut:

  • 2 tablespoons (30 milliliters) canola oil
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 1 large white onion, diced
  • 1 ham hock, scored
  • 10 cups (2.5 liters) water
  • 1 bay leaf
  • 1 teaspoon (5 milliliters) black peppercorns
  • 2 garlic cloves, smashed
  • Pinch of salt
  • 2 portions of halibut (150 grams each)

Du puy lentils:

  • 1/2 cup (120 milliliters) du puy lentils
  • Ham hock stock
  • Ham hock meat, shredded
  • 2 tablespoons (30 milliliters) canola oil
  • 1 carrot, finely diced
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 1 clove garlic, minced
  • 1 red pepper, finely diced
  • Salt and pepper, to taste


Ham hock stock poached halibut:

  1. Heat oil in large stock pot over medium-high heat.
  2. Add celery, carrots, onion and garlic.
  3. Cook for three to four minutes.
  4. Add water, bay leaf, ham hock, peppercorns and salt.
  5. Bring to a light boil, and simmer for three hours.
  6. Every 30 minutes, remove the impurities from the top using a large spoon or a small ladle.
  7. Remove the ham hock from the stock. Reserve for the lentils.
  8. Strain the stock into a fresh pot, keeping only the liquid.
  9. Place enough stock to cover the fish into a pot, and bring to 190oF (90oC).
  10. Place halibut in the hot stock, and gently poach for 12-15 minutes.
  11. Remove from stock, and serve with lentils.

Du puy lentils:

  1. Cook lentils in ham hock stock according to package instructions. Set aside.
  2. In a frying pan, heat oil over medium heat.
  3. Add carrot, celery, onion, red pepper and garlic. Cook for four to five minutes, or until soft.
  4. Add shredded ham hock meat and cooked lentils. Cook for another three to four minutes.
  5. Season with salt and pepper.
  6. Remove from heat.
  7. Serve hot with poached halibut.


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