Cranwell Resort & Spa Lemongrass Poached Halibut
Cranwell Resort Executive Chef created this Lemongrass Poached Halibut to serve at the resort’s Wyndhurst at the Mansion and it’s already a seasonal favorite. “I love trying new things out in the kitchen and putting ingredients together that I know work well and compliment each other.”
Ingredients
For the Entree
- Halibut , skinless and boneless, 7-8oz
Poaching Liquid
- 1 stalk lemon grass
- 1 lemon (juiced)
- 1 Spanish onion chopped
- 6 black peppercorns
- 1 cup white wine
- 2 cups water
Salad
- 4 cups salad greens
- 1 handful micro greens
- Sea Salt and Ground Pepper
Tomato Consommé
- 1 Fennel , coarsely chopped
- 3 vine ripened tomatoes
- 1 ½ cups white wine
- 1 tablespoon butter
- Sea Salt and Ground Pepper
- 1 cup water
Garnish
- 4 slices of vine ripe tomato
- 1 pinch of micro greens
Instructions
Start tomato consomme
- Sweat the fennel bulb and butter together until soft.
- Add the remaining ingredients and simmer together for 30 minutes.
- Blend together in blender and strain through a cheese cloth into another pot.
Poach the fish
- Combine poaching liquid ingredients and bring to a simmer.
- Poach halibut in simmering poaching liquid for 10-12 minutes.
Make the salad
- Place 4 tomato slices in the bottom of a shallow bowl.
- Place salad greens on top of the tomatoes.
- Place poached halibut on top of salad greens.
- Place micro greens on top of fish
Serve
- Pour hot tomato consommé over the fish and around the salad
- Serve immediately