Eric's Poached Halibut in Warm Herb Vinaigrette
Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as steaks (which poach well) but can also be found as fillets. Chef Eric Ripert shares his recipe for poached halibut.
- 1 tablespoon Dijon mustard
- 1 cup Herb Vinaigrette Eric's Herb Vinaigrette
- 1 small shallot, peeled and finely diced
- 3 cups Court Bouillon Eric's Court Bouillon
- 4 eight-ounce halibut steaks, skin on
- Fine sea salt and freshly ground white pepper
- 1/2 teaspoon chopped fresh tarragon
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh chervil
Place mustard in a medium mixing bowl, and slowly whisk in vinaigrette. Add shallots. Transfer to a small saucepan, and set aside.
In a 10-inch saucepan over high heat, bring bouillon to a boil. Season both sides of the halibut with salt and pepper. Add halibut to the pot, and adjust the heat until the liquid simmers. Poach for 5 to 6 minutes, or until a cake tester inserted into the center of the fish meets little resistance or when left in the fillet for 5 seconds, the cake tester is warm to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.
Add herbs to the vinaigrette, and warm over low heat. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon vinaigrette over and around the fish. Serve immediately.
SourceMartha Stewart Living, May 1999