Poached Halibut In Warm Vinaigrette
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
61
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Dijon Mustard1.5 tsps
Parsley (chopped fresh flat-leaf)2 tbsps
Chives (chopped fresh)2 tbsps
Chervil (fresh)Directions:
1
Place mustard in a medium mixing bowl, and slowly whisk in Herb Vinaigrette
2
Add shallots
3
Transfer to a small saucepan, and set aside
4
In a 10-inch saucepan over high heat, bring court bouillon to a boil
5
Season both sides of the halibut with salt and pepper
6
Add halibut to the pot, and adjust the heat until the liquid simmers
7
Poach until a cake tester inserted into the center of the halibut meets little resistance and the cake tester, when left in the fish for 5 seconds, is just warm when touched to your lip, about 5 to 6 minutes
8
The halibut will be rare (thinner steaks will poach in less time)
9
Transfer the steaks to a warm plate, and set aside
10
Add the herbs to the vinaigrette, and warm over low heat
11
Remove the skin from the halibut, and place 1 steak in the center of each plate
12
Spoon the vinaigrette over and around the fish
13
Serve immediately
14
Herb Vinaigrette: 2 teaspoons Dijon mustard 1 teaspoon fine sea salt 2 pinches freshly ground white pepper 3 tablespoons red wine vinegar 3 tablespoons sherry vinegar 1/2 cup plus 1 tablespoon olive oil 1/2 cup plus 1 tablespoon corn oil In a small mixing bowl, whisk together mustard, salt, pepper, red wine vinegar, and sherry vinegar
15
Whisking constantly, slowly drizzle in olive oil, and then corn oil
16
Store, tightly covered, in the refrigerator for up to 1 week
17
Yield: 1 1/3 cups Court Bouillon: 1 cup plus 2 tablespoons red wine vinegar 1 sprig fresh thyme 1/2 small leek, cleaned 1 (3-inch) piece carrot, peeled 1 (3-inch) piece celery 3 medium cloves garlic, peeled 2 bay leaves 1 teaspoon fine sea salt 1 1/2 teaspoons whole white peppercorns 7 cups water In a large saucepan over high heat, combine all ingredients with the water and bring to a boil
18
Boil for 10 minutes
19
Strain through a fine-mesh sieve
20
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months
21
Yield: 6 cups