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In a wide,
low saucepan large enough to hold
halibut in one layer, combine beer,
fish stock, carrot, celery, bay leaves,
peppercorns, salt and pepper.
Bring to
the boil over high heat and add halibut.
Cover, reduce heat to low, and let
simmer for 1 minute. Remove from heat.
To make
sauce, remove 1 cup of strained poaching
liquid to a small saucepan. Re-cover
fish and allow to finish cooking off
the heat for 5 to 10 minutes, depending
on the thickness of the steaks. Flesh
should be opaque and flake easily
with a fork.
Meanwhile,
place the sauce over high heat and
bring to a boil. Reduce heat to medium
and cook, uncovered, until reduced
by two thirds and liquid starts to
thicken.
Add onion.
Remove from heat and whisk in butter.
Using a slotted spoon, remove halibut
from poaching liquid, draining well,
and arrange on a platter. Serve immediately
with sauce on the side.
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