Ingredients
Instructions
- For the poaching liquid:
- In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
- Strain and keep warm.
- For the Halibut:
- In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
- Season fish with salt and add to pan.
- Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
- Using a slotted spoon, remove the fish to a heated platter.
- Add chives and a little of the poaching liquid and lemon wedges.
- Serve at once.