| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Dijon mustard |
| 1 |
c |
Vinaigrette; recipe follows |
| 1 |
sm |
Shallot; peeled and finely diced |
| 3 |
c |
Court bouillon; recipe follows |
| 4 |
|
Eight ounce halibut steaks; skin on |
|
|
Fine sea salt to taste |
|
|
Freshly ground white pepper to taste |
| 1/2 |
ts |
Chopped fresh tarragon |
| 1 1/2 |
ts |
Chopped fresh italian parsley |
| 2 |
tb |
Chopped fresh chives |
| 2 |
tb |
Chopped fresh chervil |
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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”