Best 3 Erics Poached Halibut In Warm Herb Vinaigrette Recipes
Indulge in a culinary journey with Eric's Poached Halibut in Warm Herb Vinaigrette, a dish that harmonizes delicate flavors and textures. This entrée features succulent halibut fillets gently poached in a flavorful court-bouillon, preserving their moist and flaky texture. The warm herb vinaigrette, a symphony of aromatic herbs and tangy vinegar, complements the halibut's mild flavor, adding a burst of freshness and brightness. Accompanying this main attraction are three delectable recipes: a refreshing cucumber salad with a hint of dill, a creamy and tangy tartar sauce for a classic touch, and a zesty lemon butter sauce to elevate the halibut's natural sweetness. Embark on this culinary adventure and tantalize your taste buds with a delightful seafood experience.
Let's cook with our recipes!
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.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 10
Steps:
- Place mustard in a medium mixing bowl, and slowly whisk in vinaigrette. Add shallots. Transfer to a small saucepan, and set aside.
- In a 10-inch saucepan over high heat, bring bouillon to a boil. Season both sides of the halibut with salt and pepper. Add halibut to the pot, and adjust the heat until the liquid simmers. Poach for 5 to 6 minutes, or until a cake tester inserted into the center of the fish meets little resistance or when left in the fillet for 5 seconds, the cake tester is warm to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.
- Add herbs to the vinaigrette, and warm over low heat. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon vinaigrette over and around the fish. Serve immediately.
POACHED HALIBUT IN WARM HERB VINAIGRETTE
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Provided by Food Network
Number Of Ingredients 19
Steps:
- Put the mustard in mixing bowl and slowly whisk in 1 cup of the Vinaigrette. Whisk in the shallot. Put in a small saucepan and set aside. Bring the court bouillon to a boil in a 10-inch 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 should be rare (thinner steaks will be ready sooner). Take the steaks out ot the liquid as soon as they are done (discard the court bouillon). In a small saute pan with 1 tablespoon butter, saute leeks until tender. Meanwhile, 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, with steamed asparagus.
- Whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
ERIC'S HERB VINAIGRETTE
Use to make chef Eric Ripert's Poached Halibut in Warm Herb Vinaigrette.
Provided by Martha Stewart
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- 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.
Tips:
- To ensure the halibut is cooked evenly, use a fish spatula to gently turn it over halfway through the poaching process.
- Do not overcook the halibut, as it will become tough and dry. The fish is done when it flakes easily with a fork.
- If you don't have a steamer basket, you can use a colander placed over a pot of boiling water.
- Using fresh herbs in the vinaigrette will give it the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Taste the vinaigrette before serving and adjust the seasoning as needed. You can add more lemon juice, salt, or pepper to taste.
Conclusion:
Eric's Poached Halibut in Warm Herb Vinaigrette is a light and flavorful dish that is perfect for a summer meal. The halibut is cooked gently in a flavorful poaching liquid, then served with a warm herb vinaigrette. This dish is sure to impress your guests, and it's also a healthy and delicious way to enjoy fish.
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