Poached Halibut with Seasonal Vegetables Courtesy Of: Sysco Corp. Poached Halibut with Seasonal Vegetables Serves 24 24 (125g) or 24 (5oz) Halibut fillets 3 L or 3 qts Fish stock 1.5 Kg or 3 lbs Carrots, julienned 1.5 Kg or 3 lbs Celery, julienned 1.5 Kg or 3 lbs Leeks, julienned 1.5 Kg or 3 lbs Zucchini, julienned 8 large Potatoes, chateau cut (like crescent moon) 250 ml or 1 cup Melange peppercorns 24 Bay leaves 24 Rosemary sprigs, small In a shallow oven proof casserole, place the carrots, celery, leeks, zucchini, potatoes in the bottom. The arrangement can be made in any manner. Place them in groups side by side, alternating colours.

Place the halibut on top of the vegetables; add hot fish stock to cover the fish. Add peppercorns, bay leaf and rosemary. Cover with plastic wrap and then foil.

Bake in 350 degrees C (180 degrees F) oven until done, approximately 12-15 minutes. Serve on an underliner with crisp French bread.