pfft. He'll be here all week folks.

Sign me up to the puke club. That's what happens to me.

Hmm, interesting idea. I'd have to go outside my comfort zone--I'm a griller--and we have a lot of guests coming over, so I'd hate to screw it up. But I'll check into some poaching recipes on epicurious.com.

While I was puking, I wanted to die--especially at the dry heave stage. Then as soon as we got back, I wanted to go right back out. Happens every time.

http://forums.pelicanparts.com/uploa...1273690140.jpg
http://forums.pelicanparts.com/uploa...1273690167.jpg

Look for a milk court bouillion poaching liquid. It's the most idiot-proof way to cook a fish. If you can't find one, I'll type one up for you. I can give you a crab sauce recipe, too.

If you don't do it for the guests, save a little of the halibut and give it a try, just for you.

JR

Thanks--I'll find it and try it out tonight, so I have some practice before the guests arrive.

Man v. Fish - another stirring victory

but should have carved some sashimi off that sucka right on the boat...

Fish poaching in a milk court bouillon:

Place fish pieces in a pan just large enough to hold them without undo crowding but not so big that there's a lot of leftover room. Add a cup or two of milk, a few sprigs of flat leaf parsley and a few white peppercorns. Add water to raise the liquid level just above the fish. Remove the fish and bring the liquid to a boil. Season the fish with salt and white pepper, if desired. Reduce the heat to the barest of simmers and carefully replace the fish. Poach until done and remove. You'll have to carefully raise a piece from time to time to judge the doneness, as the poaching liquid will be opaque. The quantities are variable, based upon how many fillets you are poaching. If it's just a couple, one cup of milk will do. Scale up accordingly.

Crab sauce:

In a small sauce pan, whisk together 1 1/2 cups of heavy cream, a couple tablespoons of butter and a 1/2 teaspoon of Dijon mustard. Simmer for 15 minutes, or until the cream is reduced somewhat. You don't want to boil the cream hard... but you do need it to reduce. It will tend to thicken and take on a slight gold color. Taste it and when you're happy, add a cup of fresh crab meat, a little cayenne powder (1/8-1/4 teaspoon, depending on your taste) and about a tablespoon of fresh flat leaf parsley, freshly minced. The keys with this one are getting the cream reduced to the right consistency and using good crab. I like to use fresh, not canned and I like it somwhat shredded, although not to the point that you don't have some small chunks. I like Dungenness crab or King crab the best. Crabs vary in their salinity, so taste for salt when you think it's done.

This recipe makes 1 1/2 cups, which is enough for 4-6 servings. You can always make more and save it for use in an omelette the next morning.

You rock, Javadog! Sounds great. Thanks--I'll send you some through the mail. Err, maybe not.

Halliburton? :confused:
Oh wait, sorry. Those are the greedy capitalists.
Halibut, mmmmmmmmmmmmmm

Nice Flattie!

It looks like you have to work under a bit worse conditions than we do in San Diegohttp://forums.pelicanparts.com/suppo...ys/a_pukey.gif.

My favorite way to prepare halibut is with a little lemon, garlic and herb butter on the grill, delicious.

I couldn't eat that thing. But the crab sauce looks good. I think the brand of Dijon will be the make or break. I like horseradish.

Horseradish is good, especially on beef sandwiches. But, for the crab sauce, I have to recommend traditional Dijon, preferably a French one.The mustard contributes to the flavor of the finished sauce but you shouldn't be able to taste it as mustard. It's a flavor that remains in the background.

JR

Maybe I'm wrong, but the Dijon I buy has horse in it. I agree, it's a background thing. I just want some more horse in the background. :)

Anyway, I'm going t give it a try. Of course, I don't eat flesh, so I'll have to put your sauce on some broccoli or something similar. Maybe some really great French bread.

If you happen to eat eggs, it works great on an omelette. Classic Dijon mustard has no horseradish in it but, like anything else, they probably have 15 variations on the basic thing, so they have more things to sell people. I've even seen a stone ground Dijon, strong enough to slap you in the back of the head.

JR

"strong enough to slap you in the back of the head."

That's what I'm talkin' about. Now, let's water that down thru your recipe and EAT!

Yes, I eat eggs.

WHAT? HOW DO YOU SURVIVE?:) I find myself dreaming about steaks and lamb chop on a fairly regular basis.

Is that by choice, or necessity?

Look, "all I said was "that piece of Halibut was good enough for Jehovah".

We do tilefish here on the East coast, the Hudson Canyon.

Both. It's been discussed before here, but beef gives me nightmares. Chicken sure ain't what it used to be, all fatty and doped up. Some fish I could eat, but I don't. I started this over 27 years ago not eating junk like hot dogs and bacon. I went away from all meat 25 years ago. I learned to like it more whenever I saw how food, like meat, is produced.

Sometimes I don't drink for 5 years at a time, but I have to get protein somehow. :)

I have that type of compulsive personality. I can even leave Pelican for months. ;)

So,

How was the halibut...?

JR