Poached Halibut with Warm Bacon Vinaigrette

Poached Halibut with Warm Bacon Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 2 slices center-cut bacon
  • 2 slices center-cut bacon
  • 1 cup white wine
  • 1 cup white wine
  • 1 ½ teaspoons extravirgin olive oil
  • 3 tablespoons red wine vinegar, divided
  • 1 ½ teaspoons extravirgin olive oil
  • + 31 more ingredients
    • 1 bay leaf
    • 3 tablespoons red wine vinegar, divided
    • ¼ teaspoon salt
    • 1 bay leaf
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • 1 cup low-sodium, fat-free chicken broth
    • 6 garlic cloves, peeled
    • 1/8 teaspoon freshly ground black pepper
    • 3 tablespoons finely chopped shallots
    • 4 (1/2-ounce) slices French bread, toasted
    • 2 teaspoons maple syrup
    • Parsley sprigs (optional)
    • 3 cups chopped leek
    • 2 teaspoons Dijon mustard
    • 1 cup chopped carrot
    • 4 (6-ounce) halibut fillets, skinned
    • 2 cups water
    • 1 cup chopped celery
    • 1 cup low-sodium, fat-free chicken broth
    • 6 garlic cloves, peeled
    • 3 tablespoons finely chopped shallots
    • 4 (1/2-ounce) slices French bread, toasted
    • 2 teaspoons maple syrup
    • Parsley sprigs (optional)
    • 3 cups chopped leek
    • 2 cups water
    • 1 cup chopped celery
    • 1/8 teaspoon freshly ground black pepper
    • 1 cup chopped carrot
    • 4 (6-ounce) halibut fillets, skinned

1. Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or ...

View full recipe at My Recipes

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