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By Root 139 0

like lamb or beef sirloin. It’s easy to do well and is especially effective when flavoring with hard herbs such as rosemary (thyme and oregano are also excellent here).

This halibut would go well with many side dishes, such as Shaved Fennel Salad, Grilled Radicchio, Dad’s Potato Pancakes, and Peas and Pancetta.

Serves 4

1 quart (4 cups) extra-virgin olive oil

2 garlic cloves, peeled

1 fennel bulb, quartered

3 sprigs of fresh rosemary

1 shallot, quartered

2 tablespoons kosher salt

1 tablespoon crushed red pepper flakes

4 6-ounce skinless halibut fillets

Combine the olive oil, garlic, fennel, rosemary, shallot, salt, and red pepper flakes in a 2-quart pan and bring the oil to a temperature of 140°F. Using a diffuser or by pulling the pan most of the way off the heat, maintain that temperature for about 20 minutes. You want to infuse the oil with the aromatics and red pepper flakes without really cooking them by letting the oil get too hot.

Submerge the halibut in the oil and poach until the fish reaches an internal temperature of 110°F, 15 to 20 minutes. Remove the fillets to paper towels to drain before serving.

When poaching lamb and beef, remove the meat from the fat when it reaches between 120° and 130°F.

SALMON POACHED IN COURT BOUILLON

Court bouillon, a quick poaching liquid, is very easy to assemble and gives you a medium for spices and sweet aromatics. The method is simple: Bring all the ingredients to a simmer and then let them infuse. I strain the liquid before proceeding because it keeps the finished fish pristine.

This recipe uses a basic court bouillon, but if you want to take it in more complex directions, try one of these three flavor combinations:

Cinnamon, cumin, coriander, and orange peel

Rosemary, fennel, and crushed red pepper flakes

Lemongrass, ginger, and coriander

The poached salmon goes with many side dishes. I love it with Braised Endive with Citrus and Chickpeas and Skordalia. Chilled, it’s great with Aioli.

Serves 4

1 carrot, coarsely chopped

1 onion, coarsely chopped

2 celery stalks, coarsely chopped

2 garlic cloves

1 bay leaf

2 tablespoons kosher salt

1 tablespoon black peppercorns

Juice of 3 lemons

4 6-ounce salmon fillets

Combine the carrot, onion, celery, garlic, bay leaf, salt, peppercorns, and lemon juice in a pot and add 1 quart (4 cups) water. Simmer for 30 minutes. Strain the liquid into a clean, wide, shallow pot.

Bring the court bouillon to 175°F over low heat. Submerge the salmon fillets in it. Using an instant-read thermometer, keep an eye on the temperature of the liquid to make sure you don’t let the temperature drop too low. On the other hand, if it begins to simmer, it’s too high. Remove the salmon when it feels medium-firm when poked, 7 to 10 minutes. It should be rare to medium-rare in the center, 110°F. Remove the fillets to paper towels to drain before serving.

BUTTER-POACHED WILD SALMON WITH SHALLOTS AND THYME

This is the poaching method that yields the most delicious results, but it is also the most difficult because you must keep the butter emulsified—that is, you must keep it from breaking (when the fat separates from the water and whey and solids). But once you master this, your possibilities are endless. It’s a great method for lean fish, but also for lean meats and even rich meats, as well as for vegetables such as asparagus and peas.

This preparation calls for two pounds of butter, most of which will be left over after your fish is done. It can be strained, refrigerated, and reused two more times for poaching fish, or you can use it to whisk into sauces for other fish dishes, such as the Slash-and-Burn Grouper, or to toss with blanched vegetables.

Side dishes to serve with butter-poached salmon include Fried Brussels Sprouts with Walnuts and Capers and Seared Wild Mushrooms.

Serves 4

Juice of 4 oranges

Juice of 1 lemon

2 sliced shallots

2 garlic cloves

4 sprigs of fresh thyme

2 bay leaves

2 tablespoons kosher salt

2 pounds unsalted