Eric Ripert, the renowned chef and owner of the three-Michelin-starred restaurant Le Bernardin in New York City, is known for his expertise in seafood. According to a recipe from the MICHELIN Guide, Eric Ripert’s poached halibut is a popular dish at Le Bernardin. Here’s how to make it:
- Bring 1 quart of water to a boil in a wide shallow pot set over high heat.
- Whisk 6 tablespoons of all-purpose flour into 1/4 cup of cold water until smooth and stir into the boiling water.
- Add 1/2 cup of dry white Vermouth, 1/4 cup of lemon juice, and 1/4 cup of orange juice to the pot and boil the poaching liquid until it thickens.
- Season with a generous pinch of salt and reduce the temperature to low heat so that the poaching liquid is hot but not boiling, about 180°F.
- Generously season four 6-ounce halibut fillets with salt and white pepper and place them in the poaching liquid.
- Poach the fish until it feels just barely warm in the center when a metal skewer is inserted into the fish and left in for 5 seconds.
- While the halibut is cooking, stir 1/4 cup of chopped fines herbs (a mixture of chives, parsley, tarragon, and chervil) into a vinaigrette made by combining 1/4 cup of Sherry vinegar and 1 teaspoon of Dijon mustard in a mixing bowl and seasoning to taste with salt and pepper. Slowly whisk in 6 tablespoons of extra-virgin olive oil to emulsify the vinaigrette and just enough canola oil to balance out the acidity.
- When the fish is cooked, remove the fillets from the poaching liquid with a slotted spatula onto a towel-lined plate or tray.
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