Old Tom Gin-Poached Pacific Halibut

You’re all set with a side of steamed rice, your favorite fresh salsa, and a Tom Collins cocktail. Gin-poached halibut

 

 

 

Be sure to use an old tom-style gin with the halibut dish. We chose Ransom Spirits Old Tom Gin—it’s sweeter and has a heady bouquet of herbal aromas—coriander, cardamom, and juniper—that perfectly complements seafood.

From the article Liquid Assets in the September/October 2009 issue of Northwest Palate magazine.

Photo by David Lanthan Ream

Recipe: Old Tom Gin-Poached Pacific Halibut

Summary: Courtesy Jay Jones and Chef Chris Irving, Pourhouse, Vancouver, B.C.

Ingredients

  • ¾ cup Old Tom gin
  • ¾ cup chicken stock
  • 1 sprig fresh tarragon
  • juice and zest of 1 lemon
  • 1 garlic clove, smashed
  • ½ teaspoon black peppercorns
  • 6 Pacific halibut fillets, each weighing about 5 ounces
  • salt to taste
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter

Instructions

  1. Prepare the poaching liquor by pouring the gin into a small saucepan—it’s important to do this away from the stove, as the gin may catch fire if you do this over an open flame.
  2. Next, place the saucepan over medium heat and simmer until reduced by half. Add the chicken stock, tarragon, lemon juice and zest, garlic clove and peppercorns and bring to a simmer.
  3. Let simmer for 5 minutes, and then remove from heat and strain out solids.
  4. Cover and keep warm while cooking the halibut.
  5. To cook the fish, heat a nonstick sauté pan big enough for all 4 pieces plus the poaching liquor.
  6. Season the halibut on all sides with sea salt.
  7. When the sauté pan is hot, add the olive oil and carefully place the fish in the pan.
  8. Cook the fish on one side until the fillet is visibly cooked halfway up the side.
  9. Carefully flip the fillet, and then add the butter.
  10. When the butter has melted, add the poaching liquor. Reduce heat to a low simmer and cover fish with a lid or parchment paper.
  11. Cook for 5–7 minutes, basting the fish frequently, until the center of the fish is hot.
  12. Serve the fillets with a spoonful or two of the poaching liquor poured over them.

Preparation time: 30 minute(s)

Number of servings (yield): 6

 

 

 

 

 

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