Chef Eric Ripert, New York, NY, Midtown West, Manhattan, Recipes, Chef's Recipes, Fish Recipes, water, flour, halibut, dry white vermouth, lemon juice, orange juice, sherry vinegar, dijon mustard, extra virgin olive oil, canola oil, halibut fillets, chives, parsley, tarragon, chervil, Fine Herbs Vinaigrette, white pepper
What
Recipe for Poached Halibut with Fines Herbs Vinaigrette from chef Eric Ripert of Le Bernardin in New York, NY.
Recipes
Poached Halibut with Fine Herbs Vinaigrette
Recipe courtesy of chef Eric Ripert
It is my favorite fish. I love the silkiness of the flesh and the very subtle flavor.
Photograph courtesy of Avec Eric
Ingredients
- 1 quart water
- 6 tablespoons flour
- ½ cup dry white vermouth
- ¼ cup lemon juice
- ¼ cup orange juice
- ¼ cup sherry vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- 3 to 5 tablespoons canola oil
- 4 (6 ounce) halibut fillets
- ¼ cup fresh cut chives, parsley, tarragon and chervil (Fines Herbs)
- fine sea salt and freshly ground white pepper
Directions
1) Bring the water to a boil in a wide shallow pot over high heat.
2) Whisk the flour into about ¼ cup of cold water until smooth and stir into the boiling water. Then add the vermouth, lemon juice and orange juice and boil the poaching liquid until it thickens.
3) Season with a generous pinch of salt and reduce the temperature to low heat so that the poaching liquid is hot but not boiling, about 180 degrees F.
4) Combine sherry vinegar and Dijon mustard in a mixing bowl and season to taste with salt and pepper.
5) Slowly whisk in the extra virgin olive oil to emulsify the vinaigrette and just enough canola oil to balance out the acidity.
6) Generously season the halibut fillets with salt and white pepper and place them in the poaching liquid.
7) Poach the fish until it feels just barely warm in the center when a metal skewer is inserted into the fish and left in for 5 seconds.
8) While the halibut is cooking, chop the herbs and stir the herb mix into the vinaigrette.
9) When the fish is cooked, remove the fillets from the poaching liquid with a slotted spatula onto a towel lined plate or tray.
10) Transfer the halibut fillets to large warm plates, spoon the vinaigrette over and around the fish and serve immediately.
Chef Eric Ripert | Recipes
September 18, 2012
Le Bernardin Cookbook: Four Star Simplicity
Purchase on Amazon.com / Powells.com
On The Line
Purchase on Amazon.com / Powells.com
Avec Eric: A Culinary Adventure with Eric Ripert
Purchase on Amazon.com / Powells.com
A Return To Cooking
Purchase on Amazon.com / Powells.com
Le Bernardin
Midtown West
Seafood
155 West 51st Street
New York, NY 10019
T: 212.554.1515 (make a reservation)
Website:
Hours:
Mon - Fri: 12pm - 10:30pm
Sat - Sun: 12pm - 11:15pm
Who
Chef Eric Ripert is the Executive Chef and co-owner of the three Michelin starred Le Bernardin restaurant in New York, NY.
Why
Eric Ripert is a James Beard Award winning, Michelin-starred chef, author of four cookbooks, Emmy-award winning television host and the chair of City Harvest’s Food Council. He has also recently added actor to his bio with cameos on the HBO series Treme.
Photo Credit: William Hereford | Nigel Parry | William Hereford
Le Bernardin - Midtown - New York, NY
Recommended By
- Chef Abe Hiroki of EN Japanese Brasserie in New York, NY
- Chef Kurt Gutenbrunner of Wallse in New York, NY
Cookbooks
- Le Bernardin Cookbook: Four Star Simplicity [Buy]
- On The Line [Buy]
- Avec Eric: A Culinary Adventure with Eric Ripert [Buy]
- A Return To Cooking [Buy]
