This halibut recipe gets a mention because we've made it twice in about a month. So it's not a longstanding favorite of ours, but a new one. And a bonus, since I've been so negligent this week, you get the entire meal.
The recipe is from Gordon Ramsay's book, . It's pretty easy. The sauce makes the fish sing. This particular time, we served it with Brussels Sprouts with White Beans and Pecorino and roasted root vegetables that were tossed with olive oil, salt, and pepper. Serving Brussels sprouts in the house was a huge challenge, but the husband relaxed and actually ended up trying them. There's a long history of Brussels sprouts veto in his house growing up, so I have been reluctant to try and serve them.
Chopping veggies - celery root, a new favorite of ours
Playing with my new lens
Heating the garlic and the oil for the Brussels sprouts
Preparing the water with aromatics to poach the fish
The fish after it was poached before the sauce (with the Brussels sprouts on the side)
Pouring the sauce
Vegetables: we used carrots, potato, celery root, maybe some fennel
halibut with sauce
Poached Halibut with Tarragon-Cream Sauce