Poached halibut in warm herb vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dijon mustard |
| 1 | cup | Vinaigrette; recipe follows |
| 1 | small | Shallot; peeled and finely diced |
| 3 | cups | Court bouillon; recipe follows |
| 4 | Eight ounce halibut steaks; skin on | |
| Fine sea salt to taste | ||
| Freshly ground white pepper to taste | ||
| ½ | teaspoon | Chopped fresh tarragon |
| 1½ | teaspoon | Chopped fresh italian parsley |
| 2 | tablespoons | Chopped fresh chives |
| 2 | tablespoons | Chopped fresh chervil |
Directions
Place the mustard in a bowl and whisk in the vinaigrette. Whisk in the shallot, place the mixture in a small saucepan and set aside.
Bring the court bouillon to a boil in a 10-inch wide pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut will be rare, the thinner the steaks, the sooner they will be ready. Take the steaks out of the liquid as soon as they are done.
Add the herbs to the vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the vinaigrette over and around the fish. Serve immediately.
Yield: 4 servings
NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998