Makes
4 servingsIngredients
- 4 portions whitefish 5–6 ounces each, such as halibut, hake, or cod
- Salt
- 1 cup red or white wine
- 1 cup red or white wine vinegar
- 3 cups water
- 4 fresh thyme sprigs
- 2 strips orange or lemon zest
- 5 –10 juniper berries
- 3 –4 bay leaves
- 1 apple shaved
- 1 bulb of fennel shaved
- 1 bunch radishes shaved
- 1 bunch cilantro leaves thick stems removed
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- Green Goddess Dressing see recipe
Instructions
- Season the fish lightly with salt on all sides and let it rest while you prepare the poaching liquid.
- Combine wine, vinegar, water, thyme, zest, juniper berries, and bay leaves in a large pot. Season with salt. Heat over medium-high heat until 180°F.
- Add the fish to the poaching liquid. Reduce heat to low. Use a thermometer to maintain the heat between 165°F and 175°F. Cook for 8–10 minutes per inch of thickness. Remove from heat and cool the pot to room temperature, and then store in the liquid in the refrigerator for 2 hours and up to overnight.
- To serve, make a salad by tossing apple, fennel, radishes, and cilantro with lemon juice and olive oil.
- Remove the fish from the cooking liquid. If the skin has been left on, gently remove it by using a fish spatula. Discard the skin.
- Spread Green Goddess Dressing on a plate. Arrange the salad on the plate. Place the fish atop the sauce and salad.
- Can be made up to a day ahead.
