INGREDIENTS

INSTRUCTIONS

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@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 192.3mg
Potassium: 247.9mg
Carbohydrates: 4g
Fiber: 1.3g
Sugar: <1g
Protein: 2.1g