Poached Halibut with Seasonal Vegetables

Source: Sysco Corporate Chef Charles Hastreiter

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	24, 5-oz. SYSCO Classic halibut fillets

•	3 qts. SYSCO Supreme fish stock

•	3 lbs. SYSCO Imperial carrots, julienned

•	3 lbs. SYSCO Imperial celery, julienned

•	3 lbs. SYSCO Imperial leeks, julienned

•	3 lbs. SYSCO Imperial zucchini, julienned

•	8 large SYSCO Imperial potatoes, Chateau cut (like crescent moon)

•	1 cup SYSCO Imperial/McCormick melange peppercorns

•	24 SYSCO Natural bay leaves

•	24 SYSCO Natural rosemary sprigs, small

Preparation

1.

In a shallow oven proof casserole (individual) place the carrots, celery, leeks, zucchini, potatoes in the bottom. The arrangement can be made in any manner. Place them in groups side by side, alternating colors. Place the halibut on top of the vegetables; add hot fish stock to cover the fish. Add peppercorns, bay leaf and rosemary. Cover with plastic wrap and then foil. (A pastry crust is optional; however, it will change the nutritional estimates) Bake in a 350°F oven until done, approximately 12-15 minutes.

2.	Serve on an underliner with crisp French bread.