POACHED HALIBUT WITH WARM VINAIGRETTE
4x 225/340g halibut steaks,
500ml fish stock or court bouillion
25ml sherry vinegar,
25ml red wine vinegar,
15ml Dijon mustard,
10ml minced shallot,
90ml veg oil,
90ml olive oil,
15ml fresh chives, chopped,
2.5ml - 5ml fresh tarragon minced, or to taste,
2.5ml fresh chervil, minced if desired.
Can also use10ml fresh flat leaf parsel, minced and/or 5ml fresh dill minced
Serves: 4
Source: Le Bernadin
METHOD
Whisk together vinegars, mustard, shallot, salt & pepper, add oils in a stream till emulsified.
Stir in herbs, set to one side to infuse.
When ready poach halibut in court bouillon 5/6 min until just cooked.
Serve drizzled with vinaigrette. Serve remaining on the side.