• 1 Rating

Gently simmering mild fish in a simple, fragrant broth--known in French cooking as a court-bouillon--is a wonderful way to impart flavor. Be careful not to overcrowd or overcook the fish, as either will cause it to fall apart.

Eric Ripert
Source: EatingWell Magazine, April 1998
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Ingredients

Broth
Halibut & Vinaigrette

Directions

Instructions Checklist
  • To prepare broth: Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.

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  • To poach halibut & make vinaigrette: Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, 5 to 10 minutes.

  • Meanwhile, spoon 2 tablespoons of the simmering broth into a small bowl. Add lemon juice, mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper.

  • Remove halibut from poaching liquid and divide among 4 warmed plates. Stir parsley, tarragon, chives and chopped dill into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.

Nutrition Facts

234 calories; protein 32g 64% DV; carbohydrates 3.3g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.5g; fat 9.6g 15% DV; saturated fat 1.2g 6% DV; cholesterol 84.3mg 28% DV; vitamin a iu 371.3IU 7% DV; vitamin c 5.6mg 9% DV; folate 28mcg 7% DV; calcium 23.8mg 2% DV; iron 0.5mg 3% DV; magnesium 43.7mg 16% DV; potassium 807.7mg 23% DV; sodium 282.6mg 11% DV; thiamin 0.1mg 10% DV.

Reviews

1 Ratings
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