Poached Halibut with Saffron Orange Aioli
From darbar 16 years ago
- 20 minutes to make
- Serves 6
Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well.
Ingredients
- 2 cups dry white wine shopping list
- 1 small onion, thinly sliced shopping list
- 2 Turkish bay leaves or 1 California shopping list
- 10 whole black peppercorns shopping list
- 2 (3-inch) fresh thyme sprigs shopping list
- 2 1/2 teaspoons salt shopping list
- 6 (6-oz) halibut steaks with skin (1 inch thick) shopping list
- saffron orange aïoli: shopping list
- 1/8 teaspoon crumbled saffron threads shopping list
- 1 tablespoon hot water shopping list
- 1 garlic clove, chopped shopping list
- 1 teaspoon finely grated fresh orange zest shopping list
- 1/4 cup fresh orange juice shopping list
- 1 tablespoon fresh lemon juice shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1 large egg yolk shopping list
- 3/4 cup olive oil shopping list
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use. shopping list
- Notes: shopping list
- • The egg yolk in this recipe will not be cooked, which may be of concern if there is a problem with salmonella in your area. shopping list
- • Aïoli can be made 1 day ahead and chilled, covered. shopping list
- Makes about 1 cup. shopping list
How to make it
- Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes. Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.
- Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.
People Who Like This Dish 6
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