Recipe(tried): Eric Ripert's Poached Halibut in Warm Herb Vinaigrette (and Court Bouillon)

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 Eric's Herb Vinaigrette (recipe follows)
1 small shallot, peeled and finely diced
3 cups Eric's Court Bouillon (recipe follows)
4 (8 ounces each) halibut steaks, skin on
Fine sea salt and freshly ground white pepper, to taste
1/2 teaspoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh flat-leaf Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil

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.

ERIC'S HERB VINAIGRETTE
Makes 1 1/3 cups

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, and vinegars. Whisking constantly, slowly drizzle in olive oil, then corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

ERIC'S COURT BOUILLON

1 cup plus 2 tablespoons red-wine vinegar
1 sprig fresh thyme
1/2 small leek, cleaned
1 three-inch piece of carrot, peeled
1 three-inch piece of celery
3 medium garlic cloves, 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 vinegar, thyme, leek, carrot, celery, garlic, bay leaves, salt, and peppercorns with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Makes 4 servings
Source: Martha Stewart Living, May 1999