Poached Norwegian Halibut with Orange & Vermouth
Michel Roux’ refined take on poached fish features Norwegian halibut, gently cured and cooked in a fragrant orange and vermouth broth. Served with wilted greens and a delicate herb crème fraîche sauce, this dish is both elegant and comforting. The halibut’s firm texture and clean flavour, a hallmark of Norway’s cold, clear waters, make it the perfect centrepiece for a special meal.
Cooking time20-30 min
Difficulty levelMedium
Ingredients
Preparation
- Wash and zest the orange. Set the zest aside. 2
- Peel the orange, removing all white pith. Segment the orange and squeeze the remaining membrane to extract juice.
- Sprinkle halibut portions generously with sea salt and orange zest. Leave to cure for 15 minutes.
- Pat the fish dry with kitchen paper.
- Heat olive oil in a pan with a tight-fitting lid. Add chopped shallot and vermouth. Bring to a simmer.
- Add the reserved orange juice and bring to a boil.
- Add the cured halibut to the pan and cover with the lid. Cook for 2–3 minutes depending on thickness.
- Remove from heat and leave covered for 5 minutes to finish cooking in residual heat.
- In a separate pan, heat olive oil and butter. Add chopped shallot and cook gently for 1–2 minutes until translucent.
- Add baby spinach and samphire. Cook until spinach is wilted. Season and set aside.
- Carefully remove fish from the pan and let rest for 1 minute.
- Return the poaching liquid to the heat and bring to a boil.
- Whisk in crème fraîche and chopped herbs. Season to taste.
- To serve, place the greens in a warm bowl, top with halibut, and arrange orange segments around.
- Pour sauce over the fish and finish with a drizzle of extra virgin olive oil.
- Serve with boiled potatoes at the table.