Eric Ripert's Poached Halibut in a Warm Herb Vinaigrette

This recipe serves:  4 6 8

1/2 tablespoon Dijon mustard
1/2 cup Basic Vinaigrette (see recipe), or bottled vinaigrette
1/2 tablespoon finely diced shallots
3 cups fish stock or water
1 tablespoon white wine vinegar
salt to taste
4 halibut steaks,about 8 ounces each
freshly ground white or black pepper
1/2 teaspoon chopped, fresh tarragon
1 1/2 teaspoons chopped, fresh Italian parsley
2 tablespoons chopped, fresh chives
2 tablespoons chopped, fresh chervil
1. Place the mustard in a mixing bowl and whisk in the vinaigrette. Pour into a small saucepan and set aside.

2. Bring the stock, white wine vinegar and salt to a boil in a 10" pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers.

3. Remove the steaks from the liquid when done (5 to 7 minutes for rare steaks, longer for medium.) Discard the poaching liquid.

4. Add the herbs to the saucepan containing the vinaigrette and warm over low heat.

5. Pull the skin off the halibut and place each steak in the center of a plate. Spoon the vinaigrette over and around the fish.

Serving Size: 1 halibut steak with 2 tablespoons of vinaigrette

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