dish
Eric Ripert's Poached Halibut in a Warm Herb Vinaigrette

4
Serves
463
Calories
13
Nutrients
15
Vitamins

Ingredients

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
1/2 teaspoon chopped, fresh tarragon
1 1/2 teaspoons chopped, fresh Italian parsley
2 tablespoons chopped, fresh chives
2 tablespoons chopped, fresh chervil

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Calories
463
Protein
51 g
Total Carbohydrate
2 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
27 g
Saturated Fat
4 g
Monounsaturated Fat
17 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
73 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
45 %
Percent Calories from Carbohydrate
2 %
Percent Calories from Fat
53 %
Vitamin A
119 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
16 mg
Vitamin B6
1 mg
Vitamin B12
3 mcg
Biotin
0 mcg
Vitamin C
2 mg
Vitamin D
11 IU
Folate
37 mcg
Vitamin E
4 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
167 mg
Iron
3 mg
Phosphorus
564 mg
Potassium
1194 mg
Sodium
812 mg
Zinc
1 mg