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Ingredients
- 1 Tbsp. Dijon mustard
- 1 c. Vinaigrette (see recipe)
- 1 sm shallot finely diced
- 3 c. Court Bouillon (see recipe)
- 4 x skin-on halibut steaks - (8 ounce ea)
- Â Â Fine sea salt
- Â Â Freshly-grnd white pepper
- 1/2 tsp minced fresh tarragon
- 1Â 1/2 tsp minced flat-leaf parsley
- 2 Tbsp. minced fresh chives
- 2 Tbsp. fresh chervil
Directions
- In a medium mixing bowl, place the mustard, and slowly whisk in the herb vinaigrette. Add in the shallots. Transfer to a small saucepan, and set aside.
- In a 10-inch saucepan over high heat, bring the court bouillon to a boil. Season both sides of the halibut with salt and pepper. Add in the halibut to the pot, and adjust the heat till the liquid simmers. Poach 5 to 6 min, or possibly till 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 hot when touched to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a hot plate, and set aside.
- Over low heat, add in the herbs to the vinaigrette. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon the vinaigrette over and around the fish. Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 4 servings | |
| Calories 6 | |
| Calories from Fat 2 | 33% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 63mg | 2% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.1g | 0% |
| Protein 0.47g | 1% |
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