Recipe courtesy of Martha Stewart
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Place mustard in a medium mixing bowl, and slowly whisk in Herb Vinaigrette. Add shallots. Transfer to a small saucepan, and set aside.

In a 10-inch saucepan over high heat, bring court 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 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, about 5 to 6 minutes. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.

Add the herbs to the vinaigrette, and warm over low heat. Remove the skin from the halibut, and place 1 steak in the center of each plate. Spoon the vinaigrette over and around the fish. Serve immediately.

Herb Vinaigrette:

2 teaspoons Dijon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

3 tablespoons red wine vinegar

3 tablespoons sherry vinegar

1/2 cup plus 1 tablespoon olive oil

1/2 cup plus 1 tablespoon corn oil

In a small mixing bowl, whisk together mustard, salt, pepper, red wine vinegar, and sherry vinegar. Whisking constantly, slowly drizzle in olive oil, and then corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

Yield: 1 1/3 cups

Court Bouillon:

1 cup plus 2 tablespoons red wine vinegar

1 sprig fresh thyme

1/2 small leek, cleaned

1 (3-inch) piece carrot, peeled

1 (3-inch) piece celery

3 medium cloves garlic, peeled

2 bay leaves

1 teaspoon fine sea salt

1 1/2 teaspoons whole white peppercorns

7 cups water

In a large saucepan over high heat, combine all ingredients with the water and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Yield: 6 cups

IDEAS YOU'LL LOVE

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Poached Shrimp

Recipe courtesy of Tyler Florence

Halibut in Cartoccio

Recipe courtesy of Anne Burrell

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Poached Salmon with Tarragon Sauce

Recipe courtesy of Gourmet Magazine

Broccolini and Balsamic Vinaigrette

Recipe courtesy of Ina Garten

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Corned Beef Hash with Poached Eggs

Recipe courtesy of Food Network Kitchen

Warm Picnic Burritos ("Burritos De Machaca")

Recipe courtesy of Marcela Valladolid

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking