Lunchbreak: White Negroni poached halibut

Chef de Cuisine Bill Montagne

Nico Osteria
1015 N. Rush Street
Chicago
(312) 994-7100
www.nicoosteria.com/

White Negroni Poached Halibut

Poaching Liquid
1 qt Water
1/2 cup gin
1/2 cup vermouth
1/4 cup luxardo
1/4 cup flour
1/4 cup butter

Mix flour and butter together and cook until light brown. Bring remaining ingredients together and whisk butter and flour mixture together. Bring to a simmer and cook 10 minutes.

6 oz Halibut

Vinaigrette
1 cup verjus
2 cups olive oil
1 Tbs Dijon mustard
1 Tbs salt
1 Tbs chives
Add verjus and mustard to a bowl and whisk in olive oil until smooth. Finish with salt and chives.
Use this vinaigrette to dress the endives.

Endives
1 cup onions, chopped
zest of 1/2 lemon
1/4 cup Parmesan
1 Tbs Butter
1 ea. coraline endive

Cook onions, butter and lemon peel together until tender. Once tender, blend in the parmesan cheese until smooth.

To cook the fish, heat up the poaching liquid and poach the fish for two minutes on each side.

To plate, place the vinaigrette dressed endives around and underneath the fish.