Recipe

Poached Halibut With Saffron Orange Aioli Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 6 months ago 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 ... More Prep:20m Cook:20m Servings:6	Darbar
	poached halibut saffron orange aioli

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Ingredients

2 cups dry white wine

1 small onion, thinly sliced

2 Turkish bay leaves or 1 California

10 whole black peppercorns

2 (3-inch) fresh thyme sprigs

2 1/2 teaspoons salt

6 (6-oz) halibut steaks with skin (1 inch thick)

Saffron orange aïoli:

1/8 teaspoon crumbled saffron threads

1 tablespoon hot water

1 garlic clove, chopped

1 teaspoon finely grated fresh orange zest

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg yolk

3/4 cup olive oil

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.

Notes:

• 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.

• Aïoli can be made 1 day ahead and chilled, covered.

Makes about 1 cup.

Directions

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.

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Comments

zereh 1 year, 6 months ago said:
I do know that homemade mayo = o.m.g. Who'd have thunk that such simple ingredients could combine into something that tastes so heavenly. Aioli I've not tried, but with what you have listed here, I'm ready to give it a go. And I'm way more paranoid about getting hit by a Metro bus than I am eating raw egg yolks. =P Silly, hmm?

darbar 1 year, 6 months ago said:
I'm with you Zereh, I never had a problem eating raw eggs! Even poached or fried eggs never really get hot enough to kill bacteria anyway, so what's the difference?

chefmeow 1 year, 6 months ago said:
This recipe sounds devine. Can't wait to try. Great post.

krumkake 1 year, 6 months ago said:
Raw eggs?...I've never died of eating tons and tons of raw cookie dough, laden with raw eggs!

I've never tried to poach fish, but I am definitely looking for more ways to prepare it, so this sounds wonderful. The Aioli alone sounds heavenly...thanks for another great one!

littleredridinghood 1 year, 6 months ago said:
This sounds awesome! We don't eat any store bought mayo.

dond 1 year, 1 month ago said:
There really is no substitute for homemade mayonnaise or aioli. The trick with aioli is to drizzle the oil in as thin a stream as possible, in order to achieve the maximum degree of emulsification and ensure that the aioli does not separate.

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