Poached Halibut With Warm Bacon Vinaigrette Recipes

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ERIC'S POACHED HALIBUT IN WARM HERB VINAIGRETTE



Eric's Poached Halibut in Warm Herb Vinaigrette image

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

1 tablespoon Dijon mustard
1 cup Herb Vinaigrette Eric's Herb Vinaigrette
1 small shallot, peeled and finely diced
3 cups Court Bouillon Eric's Court Bouillon
4 eight-ounce halibut steaks, skin on
Fine sea salt and freshly ground white pepper
1/2 teaspoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons fresh chervil

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



Red wine poached halibut with bacon & mushrooms image

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

200ml red wine
100ml fresh chicken stock
3 thyme sprigs
3 black peppercorns
2 x 150g portions halibut
2 rashers streaky bacon
1 tbsp rapeseed oil
1-2 tbsp butter
100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
½ lemon , juiced
115g spinach

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



Poached Halibut in Warm Herb Vinaigrette image

ATLANTIC VS. PACIFIC SEAFOOD COOKOFF

Provided by Food Network

Number Of Ingredients 19

1 tablespoon Dijon mustard
1 cup Vinaigrette (see recipe above)
1 small shallot, peeled and finely diced
3 cups court bouillon
4 (8-ounce) halibut steaks, skin on
Fine sea salt, to taste
Freshly ground white pepper, to taste
1/2 teaspoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
2 bunch cleaned leeks, sauteed
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vineagar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil

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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  • 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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