Liquid-poached halibut

By Lynn Crawford
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Court bouillon might sound intimidating, but in truth, it's just a fancy word for a flavoured poaching liquid. And it's certainly a term worth knowing. Chefs swear by this simple, yet effective method of preparation to impart a ton of flavour to fish, delicate meats and vegetables.



  • 3/4 cup dry white wine
  • 5 cups water
  • 2 pieces halibut fillet
  • 1 teaspoon salt
  • 1 teaspoon pink peppercorn pepper
  • Lemon cut in rounds
  • 2 sprigs thyme


  1. In a deep set saucepan, bring dry white wine and water to a boil with sprigs of thyme, lemon, pink peppercorn and salt and simmer 20 minutes.
  2. Add halibut and poach fish at a bare simmer, covered, until just cooked through, five to six minutes.
  3. Transfer fish with a slotted spoon to two plates. Spoon court bouillon (poaching liquid) over fish. Sprinkle fish with fresh herbs and garnish with lemon wedges.

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