• 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. Source: EatingWell Magazine, April 1998

Eric Ripert
Advertisement

Ingredients

Broth

Halibut & Vinaigrette

Directions

  • 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.

    Advertisement
  • 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; 9.6 g total fat; 84 mg cholesterol; 283 mg sodium. 3.3 g carbohydrates; 32 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0