FOOD : Spiced to Taste : A Poached Halibut Recipe From the Authors of a New Cookbook

IF YOU’RE AMONG THOSE who cherish a small backyard herb garden or delight in the ready availability of fresh herbs in today’s supermarkets, a soon-to-be-published cookbook may broaden your ideas on how to use these tasty seasonings.

“Season to Taste,” by Jeannette Ferrary and Louise Fiszner (Simon & Schuster, $19.95), is a true primer on herbs and spices of all kinds. Using a broad range of recipes, the authors offer far more than mere tips on how to use these flavor enhancers. Included is a bit of the history and the lore of various herbs and spices as well as recommendations for compatible seasonings to go with each.

Anyone blessed--or cursed--with a happy and productive patch of sorrel in a home herb garden will find the following recipe for Poached Halibut With Sorrel Mayonnaise a delightful way to use up some of this prolific herb.

POACHED HALIBUT WITH SORREL MAYONNAISE

2 cups packed fresh sorrel leaves 1/2 cup fresh parsley leaves2 egg yolks1 tablespoon lemon juice2 teaspoons mild prepared mustard 1/2 teaspoon salt1 cup olive or vegetable oilPepper1 small red onion, diced1 cucumber, peeled, seeded, and diced6 small halibut steaks or filets (about 6 to 8 ounces each), poached and cooled In medium saucepan, blanch sorrel and parsley for 1 minute. Drain and squeeze excess liquid from leaves. Set aside to cool completely.

In a food processor, combine egg yolks, lemon juice, mustard, and salt. With machine running, add oil in slow, steady stream until mixture becomes thick. Add parsley and sorrel, and process until smooth. Season to taste with pepper, and add salt if desired. Stir in onion and cucumber, and serve over or alongside halibut. Makes 6 servings.

Photographed by John Reed Forsman/ Food styled by Norman Stewart/ Table settings from The Prince’s Table, Beverly Hills/ Flowers from Flourish & Garlande, Ltd.