Halibut à la Nage with Parsnips and Tarragon

Name: Halibut à la Nage with Parsnips and Tarragon
Yield: Serves 4
Cuisine: French
Ingredients: , Kosher salt for blanching herbs; ⅓ cup, fresh parsley leaves; 1 tablespoon, fresh tarragon leaves; ⅓ cup, vegetable oil; 4 (5- to 6-ounce), skinless halibut fillet, ¾ to 1 inch thick; 2 teaspoons, kosher salt, divided; 2 cups, water; 6 ounces, parsnips, peeled and sliced thin; 1 , shallot, sliced thin; 1 piece, Parmesan cheese rind, about 2½ inches by 1 inch; 2 (3-inch) strips lemon zest plus 2 teaspoons, lemon juice, plus extra juice for seasoning; ½ teaspoon, black peppercorns; ¼ teaspoon, vanilla extract; 3 sprigs, fresh tarragon, plus extra for garnish; 1 tablespoon, whole-grain mustard

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Appears in Cook's Illustrated May/June 2023

Main Courses

French

Fish & Seafood

À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.

SERVES4

TIME1¼ hours

Halibut à la Nage with Parsnips and Tarragon

WHY THIS RECIPE WORKS

Our easy, elegant poached halibut is inspired by the classic French preparation called “la nage” in which fish is delicately cooked and served in well-seasoned, lightly acidulated broth. For a non-traditional Western European riff, we made ...

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