Erics Herb Vinaigrette Food

ERIC'S POACHED HALIBUT IN WARM HERB VINAIGRETTE

Steps:

• Place mustard in a medium mixing bowl, and slowly whisk in vinaigrette. Add shallots. Transfer to a small saucepan, and set aside.
• In a 10-inch saucepan over high heat, bring 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 for 5 to 6 minutes, or until a cake tester inserted into the center of the fish meets little resistance or when left in the fillet for 5 seconds, the cake tester is warm to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.
• Add herbs to the vinaigrette, and warm over low heat. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon vinaigrette over and around the fish. Serve immediately.

POACHED HALIBUT IN WARM HERB VINAIGRETTE

Steps:

• Put the mustard in mixing bowl and slowly whisk in 1 cup of the Vinaigrette. Whisk in the shallot. Put in a small saucepan and set aside. Bring the court bouillon to a boil in a 10-inch 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. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut should be rare (thinner steaks will be ready sooner). Take the steaks out ot the liquid as soon as they are done (discard the court bouillon). In a small saute pan with 1 tablespoon butter, saute leeks until tender. Meanwhile, add the herbs to the Vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the Vinaigrette over and around the fish. Serve immediately, with steamed asparagus.
• Whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

ERIC'S HERB VINAIGRETTE

Steps:

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

HERB VINAIGRETTE

Steps:

• Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.