Poached Halibut with Hollandaise

Method

Cut the halibut fillet into serving portions. Preferably use thick fillets that can be sliced into equal pieces. The thickness is important to maintain juiciness during poaching.
Dissolve salt in water, and place the halibut pieces in the brine for about 20 minutes.
Pat the pieces dry with paper towels, and season with freshly ground pepper.
Bring water to a boil and add the fish pieces, then reduce the heat after a few minutes. It is crucial that the water does not boil vigorously to prevent the fish from drying out.
Let the fish gently simmer for 8-12 minutes, depending on the thickness of the pieces.

Cut the asparagus in half and slice the cabbage into thin strips.
Place butter and a little water in a saucepan, bring to a boil, then add the asparagus and whole carrots. Let them steam for about 2 minutes.
Layer the cabbage over the other vegetables, cover with a lid, and steam until the vegetables are tender.
Cook the potatoes until tender in salted water.
Toss the potatoes in melted butter and chopped parsley.

Whisk the egg yolk together.
Add apple cider vinegar to a saucepan and simmer until nearly all the liquid has evaporated.
Add water to the reduction and mix with the egg yolk.
Whisk over warm, steaming water for 4-8 minutes, until the egg yolk thickens.
Gradually add melted clarified butter. If the sauce becomes too thick or separates, incorporate some lukewarm water.
Season with lemon juice, salt, and pepper.

Serve the halibut with butter-steamed vegetables, hollandaise, and parsley potatoes on the side.