Ham Hock Stock Poached Halibut with Du Puy Lentils

Ease of preparation rating: Medium.

Yield:  2 servings.

Ham hock stock poached halibut

Ingredients:

2 tablespoons (30ml) canola oil

2 celery stalks, diced

2 large carrots, diced

1 large white onion, diced

1 ham hock, scored

10 cups (2.5 liters) water

1 bay leaf

1 teaspoon (5ml) black peppercorns

2 garlic cloves, smashed

Pinch of salt

2 portions of halibut (5oz. each or 150g each)

Method:

Heat oil in large stock pot over medium-high heat.

Add celery, carrots, onion and garlic.

Cook for 3-4 minutes.

Add water, bay leaf, ham hock, peppercorns and salt.

Bring to a light boil, and simmer for 3 hours.

Every 30 minutes, remove the impurities from the top using a large spoon or a small ladle.

Remove the ham hock from the stock. Reserve for the lentils.

Strain the stock into a fresh pot, keeping only the liquid.

Place enough stock to cover the fish into a pot, and bring to 190^oF (90^oC).

Place halibut in the hot stock, and gently poach for 12-15 minutes.

Remove from stock, and serve with lentils.

Du Puy Lentils

Ingredients:

½ cup (120ml) Du Puy lentils

Ham hock stock

Ham hock meat, shredded

2 tablespoons (30ml) canola oil

1 carrot, finely diced

1 small onion, finely diced

1 celery stalk, finely diced,

1 clove garlic, minced

1 red pepper, finely diced

Salt and pepper, to taste

Method:

Cook lentils in ham hock stock according to package instructions. Set aside.

In a frying pan, heat oil over medium heat.

Add carrot, celery, onion, red pepper and garlic. Cook for 4-5 minutes, or until soft.

Add shredded ham hock meat and cooked lentils. Cook for another 3-4 minutes.

Season with salt and pepper.

Remove from heat.

Serve hot with poached halibut.