Poaching might sound old-fashioned, but we’re here to tell you a secret: it’s easy, yummy, guarantees a delicious gently-cooked fish, and gives you a flavorful sauce as a bonus. Pro tip: if you’ve got a bottle of white wine open (a pale ale works too!), add a generous splash to the poaching liquid. You won’t regret it!
Active Time: 20 minutes
Total Time: 20 minutes
Makes 3 servings.
What You Get:Onion
What You’ll Need:Butter
Step 1: Roughly chop the onion, rinse the broccoli, and halve the lemon. Cut one lemon half into quarters, removing any seeds you spot. Rinse the dill and pull off a large handful of the fronds.
Step 2: Add a splash of oil to a medium pot and place over medium heat. Cook onions until softened and translucent, about 4 minutes. Add 1 cup cooked farro and the broccoli, cover, and cook until broccoli is bright green and tender.
Step 3: Put ⅓ cup of water, ½ stick of butter, a large pinch of salt, and the quartered lemon to a small saucepan. Squeeze the juice from the other half of the lemon in, then bring mixture to a simmer and add the fish. Cover and cook until fish is firm and opaque, flipping once halfway through. Serve fish over farro and broccoli with some of the pan sauce spooned over the top and a pinch of dill.
Contains: milk, fish.
Note: The halibut may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.