master cooking class
Whether reeled in from the icy waters of Port Renfrew or ordered from the local grocer, nothing compares to the taste of fresh halibut.
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Text and food styling by DENISE MARCHESSAULT
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Photography by CAROLINE WEST
Halibut's delicate flavours shine in this light aromatic broth
TREVE’S WINE SUGGESTION Poached Halibut in a Light Fish Broth Try a medium bodied white with fresh acid and a citrus edge. You need something with a little body for the halibut, and the lemon notes will partner with both the spring veg and seviche. A Southern Rhone Marsanne/Roussanne blend, or a quality Portuguese Vinho Verde would work well.
28 EAT MAGAZINE MAY | JUNE 2011
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