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.
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.
Photo by David Lanthan Ream
Summary: Courtesy Jay Jones and Chef Chris Irving, Pourhouse, Vancouver, B.C.
- 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
- 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.
- 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.
- Let simmer for 5 minutes, and then remove from heat and strain out solids.
- Cover and keep warm while cooking the halibut.
- To cook the fish, heat a nonstick sauté pan big enough for all 4 pieces plus the poaching liquor.
- Season the halibut on all sides with sea salt.
- When the sauté pan is hot, add the olive oil and carefully place the fish in the pan.
- Cook the fish on one side until the fillet is visibly cooked halfway up the side.
- Carefully flip the fillet, and then add the butter.
- When the butter has melted, add the poaching liquor. Reduce heat to a low simmer and cover fish with a lid or parchment paper.
- Cook for 5–7 minutes, basting the fish frequently, until the center of the fish is hot.
- 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