Olive Oil Poached Halibut with Citrus Cure
Delicate halibut fillets cured in seasoned salt and lemon zest, then gently poached in olive oil at 150F. Served with silky orange-lemon hollandaise, roasted potatoes, blanched broccolini, and candied blood orange. A refined dish balancing briny cure, buttery sauce, and bright citrus.
Ingredients
- 1 cup S&P Seasoningkosher salt + black peppercustom ratiosalt
changes flavor profile
- ½ cup granulated sugar
- 1 lemon
- 2 6 ounce halibut fillets
- 1 shallot
- 1 blood orangeregular orange1:1citrus
sweeter, less bitter
- 1 bunch broccolinibroccoli1:1cruciferous
larger florets, adjust blanch time
- 1 russet potato
- ½ cup dry white wine
- ¼ cup Champagne vinegar
- ¼ cup water
- ½ teaspoon black peppercorns
- ½ cup clarified butter
- 4 egg yolks
- 1 quart olive oil
- ¼ bunch cilantro, leaves
- 1 packet S&P Seasoning, for seasoningkosher salt + black peppercustom ratiosalt
changes flavor profile
Instructions
- 1
Combine S&P Seasoning with granulated sugar in a mixing bowl. Zest the lemon and mix into the sugar mixture to create the citrus cure.
- 2
Fill a large pot with water, cover, and bring to a boil.
- 3
Layer citrus cure on a plate, place halibut fillets on top, and cover with remaining cure. Allow to cure for 10 minutes.
- 4
Peel and slice the shallot. Zest and dice the blood orange. Trim the broccolini and slice the potato into 1/4 inch rounds. Place orange dice in a strainer over a bowl and season with S&P Seasoning. Set zest aside.
- 5
Remove fish from cure, rinse with cold water, pat dry with paper towels, and let sit on a plate to temper.
- 6
Combine shallot, white wine, Champagne vinegar, water, and black peppercorns in a small pot. Heat over medium and reduce by half. Set hollandaise reduction aside.
- 7
Clean the small pot, add clarified butter, and melt on low heat.
- 8
Place potato slices in a medium pot in a single snug layer.
- 9
Fill a small pot halfway with water and bring to a simmer.
- 10
Add olive oil to the medium pot with potatoes and place over low heat, aiming to reach and maintain 150F.
- 11
Once oil reaches 150F, gently place halibut into the oil on top of potatoes. Poach for 10-15 minutes until cooked through.
- 12
While fish cooks, make hollandaise: Place egg yolks and hollandaise reduction in a metal bowl set over simmering water. Whisk constantly, moving the bowl on and off heat, until yolks thicken and cook through.
- 13
Remove from heat and continue whisking while slowly drizzling in melted butter. Season with orange zest, lemon juice, and S&P Seasoning. Cover with plastic wrap and keep warm.
- 14
Blanch broccolini in boiling water for 2 minutes or until al dente.
- 15
Remove cooked fish from oil, dab dry of excess oil, and place on a serving plate.
- 16
Top with hollandaise, arrange orange pieces and cilantro leaves on top. Plate alongside broccolini and potatoes. Serve immediately.
Tips
Use an oil thermometer to maintain 150F during poaching; turn burner off periodically if temperature rises.
Cure the halibut for exactly 10 minutes to balance seasoning without over-salting.
Whisk hollandaise off and on the heat to prevent curdling from excess temperature.
Pat fish completely dry after cure removal to allow even oil contact during poaching.
Good to Know
Hollandaise best consumed fresh. Leftover poached halibut and potatoes may be refrigerated up to 1 day; reheat gently in olive oil at low temperature.
Prepare citrus cure, hollandaise reduction, and vegetable prep up to 4 hours ahead. Hold halibut uncured in refrigerator.
Plate immediately while hollandaise is warm and fish is freshly poached. Serve with crisp white wine.
Common Mistakes
Do not exceed 150F during poaching to avoid drying out delicate halibut.
Do not skip the tempering step after curing to prevent thermal shock.
Do not add butter to hollandaise too quickly to avoid breaking the emulsion.
Do not cure longer than 10 minutes to avoid overly salty fish.
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter, less bitter
changes flavor profile