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.
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
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.
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- Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.
- Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.
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- 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.
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