Public recipe with member extras
Camel Milk Poached Halibut
Halibut gently poached directly in warm camel milk infused with aromatics.
Seafood Mains · Elegant Dinner Parties · Light Mains
What you need
Ingredients
- 2 cups Camel Milk
- 2 cloves Garlic, smashed
- 1 Bay Leaf
- 1 tsp Whole Peppercorns
- 4 Halibut Fillets
- Fresh Herbs, to finish
Method
Instructions
- Warm the camel milk with the garlic, bay leaf, and peppercorns in a wide pan over medium-low heat until just steaming, not simmering hard.
- Reduce heat to low and gently slide in the halibut fillets.
- Poach at a bare simmer, spooning the warm milk over the fish occasionally, 10 to 12 minutes until just cooked through.
- Remove the fish carefully with a slotted spatula.
- Strain the poaching milk if using as a light sauce, and finish with fresh herbs.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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