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.
Ingredients
For the Entree
Halibut, skinless and boneless, 7-8oz
Poaching Liquid
1stalk lemon grass
1lemon(juiced)
1Spanish onion chopped
6black peppercorns
1cupwhite wine
2cupswater
Salad
4cupssalad greens
1handful micro greens
Sea Salt and Ground Pepper
Tomato Consommé
1Fennel, coarsely chopped
3vine ripened tomatoes
1 ½cupswhite wine
1tablespoonbutter
Sea Salt and Ground Pepper
1cupwater
Garnish
4slicesof vine ripe tomato
1pinchof 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
Spa Index Kitchen Notes
This recipe looks rather exotic, but is very adaptable based on what greens are in your region. Even braised greens are a good base for this sturdy, firm fish. Cranwell uses Popcorn Shoots, a bright yellow shoot from sprouting corn, but you can use your favorite greens and shoots. Pea shoots are fantastic, and so is blanched asparagus! Also great with salmon.Calorie Adaptation: If you prefer not to use white wine in either the brine or the sauce, substitute chicken broth. The new calorie count would be 117 per portion, 3.1 fat, 6.3 carbs, and 16.7 protein.
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