Poached Halibut with Pistachio–Meyer Lemon
Pesto
Serves 2
There’s a rustic elegance to this dish of gently poached halibut
topped with a pistachio pesto. The elegance comes from the
provenance of the ingredients: the Meyer lemon, the green
pistachios (preferably from Sicily), the white Bordeaux, and the
good olive oil you drizzle on at the end. The rusticity comes from
the way it’s presented; a simple fillet of fish with a few scoops of
nutty, herby pesto on top. Of course, you can tone down the
elegance by using a cheaper fish, a regular lemon, less fancy
pistachios, and a cheaper white wine, but for a special occasion, go
for elegance. It’s a good time to light your candelabra.2 cups (one 9-ounce container) unsalted green pistachios,
shelled
2 cups Côtes de Gascogne or similarly un-oaked white
Bordeaux
2 cups water
3 tablespoons unsalted butter
1 heart of a bunch of celery, with leaves, left whole
2 slices lemon
2 fresh bay leaves or 1 dried bay leaf