Author Notes
This recipe is based on Jerry Traunfeld's Halibut in Carrot Cilantro Broth from his The HerbFarm Cookbook. Although the original recipe uses Halibut, I have made it with cod, stribed bass - even fluke, adjusting the poaching period accordingly.
Yesterday, the weather on Long Island thawed enough for me to pull a bunch of colorful carrots and parsnips that were still in the ground when the frost caught me by surprise, as it always does. They added a nice touch to this light but warming dish.
If there is leftover broth, it makes a killer soup base with the addition of greens, vegetable broth, chick peas and whatever else is floating around. —Canned
Ingredients
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1 1/2 pounds
skinless white fish filet, such as halibut, cod, striped bass or fluke
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1 quart
carrot juice, while fresh is best, not everyone has a juicer - don't let this stop you from making the recipe. It is acceptable (although not preferable) to use fresh bottled carrot juice from the produce section
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Juice from one lime
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4
carrots, sliced about 3/4" thick
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2
parsnips, sliced about 3/4" thick
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2
garlic cloves, quartered lengthwise
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olive oil
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1 cup
dry white vermouth
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4 tablespoons
shallots, finely chopped
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2 tablespoons
fresh ginger, peeled and grated
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1 teaspoon
Kosher salt
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4 tablespoons
unsalted butter
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8 ounces
baby spinach
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1 cup
cilantro, chopped
Directions
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Preheat oven to 350 degrees. Place carrot and parsnip slices with garlic in a roasting pan, cover with a couple of glugs of olive oil. Season with salt and pepper to taste and roast for 30 minutes.
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Slice fish into 4 pieces of equal size and thickness.
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Combine the carrot juice with the vermouth, lime juice, shallots, ginger and 1 tsp. salt in a saucepan or skillet wide enough to hold the fish in a single layer (but not so large that the fish will not be mostly submerged in the liquid). Bring the ingredients to a boil over high heat and then simmer on low heat for 10 minutes.
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When the roasted carrots and parsnips are about done, place the fish in the carrot broth and cook gently on low so that the broth never simmers, about 7 to 10 minutes for cod, halibut or striped bass - less for fluke. You want the fish to just about break if you bend it.
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While the fish is cooking, melt 1 tbsp. of butter in a large skillet and add the spinach. Toss with tongs until wilted.
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Divide the spinach into four shallow bowls. Top each with a piece of fish and surround the fish with the parsnip and carrot slices.
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Over medium heat, whisk the remaining 3 tbsps. of butter into the broth. Stir in the cilantro and ladle broth over the fish, spinach, parsnips and carrots. Serve immediately.
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