The Atlanta Journal-Constitution
HALIBUT WITH HERB VINAIGRETTE
Chef Eric Ripert recommends making a velouté, a poaching liquid of flour and water, for gently cooking halibut fillets, which he then serves topped with herb vinaigrette.
To test for doneness, he inserts a metal skewer through the thickest part of the fish until it meets a slight resistance. He leaves it for 5 seconds and then touches the skewer against his wrist. It should be just warm; if it’s hot, the halibut is overcooked, if cold, the fish is not done.
With the fish, Ripert suggests serving steamed jumbo asparagus, and it is also lovely with steamed bok choy, tender green beans or a lightly dressed green salad.
Make ahead: The velouté can be made up to 1 day in advance and reheated gently over low heat.
Storage: Refrigerate for up to 2 days.
FOR THE VELOUTÉ AND FISH
8 cups water, divided
1 cup all-purpose flour
Juice of 2 lemons
Fine salt
4 halibut fillets (6 ounces each), skinned Freshly ground white pepper
FOR THE VINAIGRETTE
2 tablespoons sherry vinegar
Fine salt
Freshly ground white pepper
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
1/4 cup lightly packed chopped fines herbes, fresh chives,
parsley, tarragon and/or chervil
Make the velouté: In a wide, shallow pot over high heat, bring 7 cups of water to a boil.
Meanwhile, in a medium bowl or large measuring cup, whisk the flour and 1 cup of water until smooth, then whisk the slurry into the boiling water to thicken; it should be the consistency of a milkshake. Add the lemon juice and a generous pinch of salt. Reduce the heat to low. The velouté should be hot but not simmering, about 150 degrees.
Line a large, rimmed baking sheet with a kitchen towel and place it near the stove. Sprinkle the halibut fillets lightly with white pepper, then gently place them in the velouté. Cook, turning the fish halfway through, until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist, 8 to 9 minutes.
Make the vinaigrette: While the fish is poaching, in a medium bowl, whisk together the sherry vinegar, a pinch each of salt and white pepper, and the mustard until combined. Slowly whisk in the oil to emulsify. Stir the chives, parsley, tarragon and chervil into the vinaigrette.
Using a slotted spatula, transfer the fillets to the prepared sheet pan to allow them to drain a bit. Season lightly with salt and pepper, then transfer the halibut to warm plates.
Spoon the vinaigrette over and around the fish, and serve immediately.
Nutrition per serving (1 fillet, 1/4 cup vinaigrette): 336 calories, 0g carbohydrates, 83mg cholesterol, 23g fat, 0g fiber, 32g protein, 3g saturated fat, 220mg sodium, 0g sugar