From the kitchen
Camel Milk Poached Halibut
Halibut gently poached directly in warm camel milk infused with aromatics.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups pasteurized camel milk
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tsp whole peppercorns
- 1/2 tsp fine salt
- 4 halibut fillets, about 6 oz each
- 2 tbsp chopped parsley or dill
Method
- Choose a wide pan that holds fish in one layer. Add milk, garlic, bay leaf, peppercorns and salt. Warm over medium-low heat until steaming, about 5 minutes.
- Lower heat and slide fillets into the milk. Maintain a bare simmer with only occasional small bubbles.
- Spoon hot milk over exposed tops and cook 8 to 13 minutes, depending on thickness, until centers reach 145°F and flake gently.
- Lift fish with a wide slotted spatula.
- Strain hot poaching liquid if using it as a light broth and spoon a little alongside fish. Finish with herbs.
Cook with confidence
Before you start
Before you start
The milk need not completely cover the fish in a snug shallow pan. Spoon it over exposed surfaces and use a thermometer. This poaching liquid is a broth, not a thick sauce.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat to 165°F; freshly poached fish has the best texture.
Spoon the Milk Over the Fish
A wide pan may not fully submerge thick fillets. Spoon warm milk over the tops periodically during the 10 to 12 minute poach for even cooking.
Read the Halibut
The fish should become opaque and flake with gentle pressure while remaining moist. Check a thick fillet for safe internal temperature rather than extending all pieces blindly.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.