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Coarse salt
16 baby carrots, peeled and trimmed 1 medium stalk celery, thinly sliced (about 1/2 cup) 1 very small onion, thinly sliced (about 1/2 cup) 1 medium leek, white part only, thinly sliced crosswise, well washed 4 six-ounce Atlantic halibut fillets, or any firm-fleshed fish such as black bass or sea bass Freshly ground pepper 3 cups Tarragon Vegetable Broth (recipe follows) 1 teaspoon very finely chopped tarragon, plus sprigs for garnish 1 tablespoon unsalted butter |
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Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Blanch carrots in boiling water until tender. Transfer to ice-water bath to cool. Drain well, and set aside. Repeat with celery, onion, and leek.
Season fish with salt and pepper. Place tarragon-vegetable broth in a straight-sided skillet just large enough to hold fillets in one layer. Add fish. Place over medium heat, and bring to a boil. Turn fish fillets, and cook 2 minutes more. Remove fish to shallow bowls, and keep warm.
Add vegetables to broth, and reheat. Add chopped tarragon, and swirl in the butter. Taste broth, and adjust for seasoning. Ladle broth and vegetables over halibut. Garnish with sprigs of tarragon.
Serve immediately.
Tarragon Vegetable Broth
2 small carrots, peeled and coarsely chopped
Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.
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