1 tablespoon Dijon mustard
1 cup Vinaigrette (see recipe above)
1 small shallot, peeled and finely diced
3 cups court bouillon
4 (8-ounce) halibut steaks, skin on
Fine sea salt, to taste
Freshly ground white pepper, to taste
1/2 teaspoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
2 bunch cleaned leeks, sauteed
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vineagar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil