Poached Halibut with Fennel & Lemon Balm

Poached Halibut with Lemon Balm
august 1, 2014

I wasn't quite sure what to do with the lemon balm in our CSA box, but combining Lorraine's suggestion from the Eatwell Farm newsletter with a favorite recipe from Canal House Cooking did the trick.

 

Lemon balm is a leafy herb that smells like lemon. It makes a nice tea. And, in this case, added delicate herbal and lemon flavors to the fish, which blended nicely with the lemon in the fennel dressing.

Well, truthfully, I couldn't really taste the lemon balm at all. But the kitchen smelled nice while I cooked the fish.

The recipe for Halibut With Lentils and Fennel is on p. 78 of Canal House Cooking Volume 4. Add  a hand full of lemon balm leaves to the poaching liquid while cooking the fish. I served this with The Forest Feast's Nectarine and Tomato Salad.

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this recipe is from:

Canal House Cooking Volume 4

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