Ingredients
1/2 large carrot, peeled and thinly sliced
1/2 medium white onion, peeled and thinly sliced
1 celery branch, thinly sliced
1 medium shallot, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
4 sprigs thyme
1 bay leaf
10 whole black peppercorns
1/2 cup distilled or white wine vinegar
1 cup dry white wine, such as Chardonnay
7 cups water
3 tablespoons Kosher salt
4 6-ounce halibut filets, with skin, about 1 inch thick
Preparation
Place all ingredients except halibut in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain solids from poaching liquid and discard. Bring poaching liquid to a bare simmer. Place fish in liquid, skin side down. Cover pan and poach fish until cooked through, about 8 to 10 minutes. Remove fish
