Preparation:
1. In a medium mixing bowl, place the mustard, and slowly
whisk in the herb
vinaigrette. Add the shallots. Transfer to a small
saucepan, and set aside.
2. 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
the halibut to the
pot, and adjust the heat until the liquid simmers. Poach 5
to 6 minutes, or
until 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 warm when
touched 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.
3. Over low heat, add 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. |
