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Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.
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Halibut Poached in Olive Oil on a Bed of Leeks
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Fish poached slowly in olive oil becomes silky textured and richer tasting, and retains its succulent moistness. Substitute wild Alaskan salmon or sablefish, if you like. Serve with your favorite potatoes or sliced cucumbers marinated in equal parts of rice vinegar and water with sugar, sliced scallions, dill, salt, and pepper.
Different liquid mediums are used for poaching different types of food. Meat, poultry, and fish are often poached in broths, while fruits are often poached in sugar syrups. Herbs, vegetables, and sometimes even wine can be added to the poaching liquid. Poaching in olive oil or butter imparts a luxurious texture to fish, seafood, and poultry. No matter the medium, a slow, gentle approach is key. For the moistest, most tender results, liquids should be below a boil with the surface just beginning to show some quivering movement; olive oil or butter poaching liquids should be just at the shimmer stage (150 to 200°F).
Ingredients
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Halibut
- 4 (6-ounce) pieces halibut
- Salt and freshly ground black pepper
- 1½ cups pure olive oil
- 4 sprigs dill (for garnish)
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Leeks
- 2 tablespoons butter
- 1 tablespoon pure olive oil
- 4 medium leeks (white and light green parts only), split lengthwise, rinsed, and cut crosswise into ½-inch slices
- Sea salt and freshly ground white pepper
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Preparation for Leeks
- Heat the butter and olive oil in a large nonstick skillet over medium heat.
- Add the leeks and stir to coat.
- Cook, stirring gently, until the leeks are softened and bright green, about 5 minutes.
- Season with sea salt and white pepper; remove from the heat and set aside.
Preparation for Halibut
- Season the halibut with salt and pepper.
- Line a wire rack with 2 or 3 sheets of paper towels.
- In a high-sided heavy skillet that can accommodate all the fish in a single layer, heat the olive oil over medium-low heat until a deep-frying thermometer registers 150 to 200°F (the oil will be shimmering). When the olive oil is at the correct temperature, use a slotted spatula to gently lower the fish pieces into the skillet. Return the olive oil to 150°F by raising the temperature if necessary, but lower it immediately back to medium-low or lower so that the temperature is at least 150°F but never exceeds 200°F.
- Poach the fish until almost cooked through, 7 to 9 minutes (if the fish pieces aren't submerged in the olive oil, turn them over after 4 minutes).
- With a slotted spatula, gently transfer the cooked fish from the poaching olive oil to the paper towels to drain.
- Reheat the sliced leeks, adding a little water if necessary, and divide them among serving plates.
- Top with the poached halibut and dill sprigs and serve immediately.
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