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–+ servings
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Makes

4 servings

Ingredients

  • 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.