r i p e

Poached Halibut with Fennel & Chanterelle Sauce    (printer friendly)
Serves 4

Poached Halibut with Fennel & Chanterelle Sauce1 stick butter (8 tablespoons)
1 1/4 pound chanterelles, cleaned and left whole
1 bulb fennel, sliced (reserve fronds)
1/2 cup cognac
1 cup madeira
1 tablespoons concentrated fish stock (one cup fish stock or clam juice reduced to about 3 tablespoons)
1 cup chicken stock
1 1/2 cup heavy cream

4 halibut fillets
1/3 cup white wine
2/3 cup water

1. Melt butter in a pot over medium heat. Add mushrooms and fennel and stew for 30 minutes, stirring occasionally.

2. Add cognac, madeira, fish stock concentrate, chicken stock and cream. Bring to a boil, then reduce heat and simmer to reduce to about half (about 30 minutes).

3. Chop 1/2 cup of the fennel fronds and add to sauce. Add salt to taste and a splash of cognac, if desired.

4. Poach halibut in the water and wine, covered at a bare simmer until done, about 10 minutes. Lay fish on a clean dish cloth and pat dry. Serve fish with sauce.