You will never die of boredom in New York. Last week was rich in events in the city between below-freezing temperatures, an airplane suddenly turning into a cruise-ship and a friendly visit from the world-famous Mark of No Special Effect. A last minute dinner party at Big Bossman’s unfortunately cut our meet-up a bit short, but Mark wasn’t left in bad company… that’s for sure. He’s a great guy and I hope to lure him back into the city with a Valrhona chocolate bait so i can blog about his visit next time, and about all the fine gogo dancing joints in the city.
Today, I wanted to feature a recipe calling for ground goose but i’m pretty sure most of you don’t have access to the ultimate meat-grinder, the Airbus A320. So i scratched that idea. At the same time, I realized i don’t post many fish recipes on this blog. I know… shame. I cook a lot of fish at work but i guess the Pisces in me is a little bit too much of a carnivore and forgets that our swimming friends deserve more time in the spotlight. So today we’re gonna do just that, give fish a chance.
A piece of halibut is gently poached in a flavorful court-bouillon and served over couscous with raisins and covered with a zesty, garlicky and pistachio-ey gremolata. I know, i’ve been generous on the stuff, it’s just too good. A lemon mousseline sauce adds lusciousness to both the poached fish and to the vegetable garnish that consisted of fennel, brussels sprouts and baby zuchinni.
That’s the kind of dish that should make you feel like a million bucks, you lucky goose.
Poached Halibut w/ Pistachio Gremolata & Lemon Mousseline
- 4 pieces of halibut or turbot (5 to 6 ounces each)
for the court-bouillon:
- 1 1/2 cups water
- 1/2 cup white wine
- 1 lemon, juiced
- 1 onion, chopped
- 1/2 celery rib, chopped
- 1 garlic clove, chopped finely
- 1 teaspoon black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
For the pistachio gremolata
- 1/2 cup pistachios, shelled and toasted
- 1/4 cup white bread, cubed and toasted
- 2 tablespoons chopped parsley
- 1 tablespoon lemon zest
- 1 teaspoon chopped garlic
- salt to taste
for the lemon mousseline:
- 2 egg yolks
- 2 tbs lemon Juice
- 6 tbs butter, soft
- 3 tbs creme fraiche
- salt & white pepper to taste
For the lemon mousseline:
- Heat water in a medium-sized saucepan to boil. Reduce heat to a simmer and place a glass or stainless steel bowl on top of the simmering water. Whisk the egg yolks and lemon juice together the double boiler until thick and fluffy (about 3 minutes). In a separate bowl, cream the butter using a wooden spoon. This softens and lightens the butter. Whisk the butter into the thickened egg yolk mixture one tablespoon at a time. Whisk the butter until fully incorporated before adding the next tablespoon. Fold the creme fraiche into the warm sauce. Adjust the seasoning and add a little extra lemon juice if needed. Keep warm.
for the pistachio gremolata:
- Place the toasted pistachios and toasted bread cubes in the bowl of a food processor and process until you obtain a fine powder. Add the chopped parsley, the lemon zest, chopped garlic and salt and process until combined, about 30 seconds more.
For the court bouillon & halibut:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain and return the liquid to a simmer. Immerse the halibut filet in the court-bouillon and poach gently until cooked, about 5 minutes. Sprinkle the pistachio gremolata over the fish and serve with the lemon mousseline sauce. Enjoy!