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Video: Try poached halibut with basil, lemon, capers

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    >>> with you can do this. this morning we're showing you how to make a shallow poached halibit. he is the coowner of the famed new york restaurant. it means?

    >> means olive oil with capers.

    >> all right.

    >> a bit of lemon juice .

    >> it's a simple kasauce. can you use any fish with it.

    >> yeah, even chicken. so we have it here.

    >> what do i have to look for.

    >> there should be no smell. we don't smell the fish. it's not fishy at all.

    >> okay.

    >> and that is very important. then i'm going to slice it thinly like that. and the idea is to cook it quickly.

    >> when we talk about poaching we're talking about cooking it in liquid and shallow poaching means very little liquid.

    >> yeah.

    >> you want that to be hot by the time you put in that there.

    >> a bit of olive oil , some lemon juice on the fish and then we are -- we have two plates while it's cooking.

    >> how long will that make probably?

    >> it will take about two minutes to be cooked.

    >> it should workout perfectly.

    >> while i'm doing this presentation with the tomatoes you can make mix all of those.

    >> before you do the tomatoes, will you tell me what kinds of ingredients we're talking about here?

    >> capers, shallot, olives --

    >> okay. all in there.

    >> i'm using my tomatoes here to put it on the plate and that will give nice color.

    >> how much olive oil ?

    >> be generous. don't be shy on it. you can pour.

    >> i'm pouring.

    >> that's it. a bit of salt.

    >> okay.

    >> so i'm flipping the fish. it's really fast.

    >> it's a minute on each other.

    >> about a minute or minute and a half. it's something that you can do at home very easily. very simple. and i'm still doing the presentation. you have the sauce.

    >> can you make the sauce ahead of time?

    >> if you keep it in the fringe for a few hours it's going to be really, really good. when the fish is cooked, we take a skewer and we go through the flesh of the fish like that and when it comes back to the hand it should be warm.

    >> okay. i've never seen that done before.

    >> if it's cold it means it's raw, obviously and if it's well done you burn yourself and it's your fault.

    >> it's your own fault.

    >> as the french say it's your own fault.

    >> we'll put the fish on top.

    >> fine.

    >> some salt on the tomatoes.

    >> i'll let you.

    >> hello.

    >> double air kiss , sorry.

    >> and we just have to -- i'm going to use yours matt, you did a good job with yours. why not. we're going to put some on the fish like that.

    >> that looks so delicious.

    >> thank you so much.

    >> you make everything sound good.

TODAY recipes
updated 8/13/2013 8:24:20 AM ET 2013-08-13T12:24:20

Recipe: Shallow poached halibut with sauce vierge

  • The Sauce Vierge
  • 1 cup Extra Virgin Olive Oil
  • 1 teaspoon finely minced shallot
  • 1 tablespoon minced parsley
  • 1 tablespoon minced tarragon
  • 1 tablespoon minced basil
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped Nicoise olives
  • Juice of half a lemon
  • The Garnish
  • 4 ripe tomatoes sliced thinly, about 1/4 - inch
  • 1/2 cup thinly sliced basil
  • Halibut
  • 4 (6-ounce) Halibut filets, sliced lengthwise into thirds, about 3/4- inch thick
  • 2 cups water (more if needed)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground white pepper

1. The make the sauce, place the extra virgin olive oil in a mixing bowl and add the shallot, parsley, tarragon, basil, capers and olives. Stir to combine the ingredients and transfer to a small container. The sauce can be made a couple hours ahead and kept at room temperature.

2. Make the plates just before cooking the fish by fanning the sliced tomatoes in a circle in the center of four plates and season lightly with salt and white pepper.

3. Place a large sauté pan on medium-low heat and add the water, the extra virgin olive oil and lemon juice, lightly season the liquid with salt and white pepper. Season the slices of halibut on both sides with salt and white pepper and place in a single layer in the warmed poaching liquid. The liquid should come about halfway up the fish, adjust if needed with more. Cook the fish for about 2-3 minutes, then flip the slices and cook on the other side until they are just warmed in the center.

4. To plate: place three slices of the poached halibut in the center of each plate, shingled/slightly overlapping. Finish the sauce with the fresh lemon juice and spoon over the fish and plate, garnish each dish with the thinly sliced basil and serve immediately.

Serving Size

Serves 4

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