Add a little extra elegance to your dinner plans with this decadent recipe for poached halibut with caramelized fennel and a saffron-infused fennel cream.

Preparation

To make the fennel cream sauce, heat a sauce pot on medium heat. Add the butter and sauté the onion, fennel, and garlic until tender. Reduce heat as needed so the vegetables do not caramelize. Add the vermouth and saffron and reduce to a light syrup. Add the cream and bring to a simmer. Simmer on low for 5–7 minutes. Strain cream through a fine mesh strainer, pressing out all of the liquid with a ladle or the back of a spoon. Season with salt and white pepper and reserve warm.

For the caramelized fennel, heat a large, low-sided saucepan on medium-high heat. Cut 1 head of fennel into 6–8 wedges. Add vegetable oil to pan and then the fennel wedges. Reduce heat to medium and caramelize fennel on all sides. Remove from pan and reserve.

To prepare the halibut, add all poaching ingredients except the fish to the pan and bring to a simmer. Simmer for 15 minutes and strain into a pan so the liquid is a minimum of 2 inches deep. Heat to approximately 180°F, then add the halibut fillets. Poach for 6–8 minutes, to an internal temperature of 145°F.

Served poached halibut with saffron cream, caramelized fennel, and reserved fennel fronds.