Eric Ripert poached fish recipe

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:

  1. Bring 1 quart of water to a boil in a wide shallow pot set over high heat.
  2. Whisk 6 tablespoons of all-purpose flour into 1/4 cup of cold water until smooth and stir into the boiling water.
  3. 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.
  4. 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.
  5. Generously season four 6-ounce halibut fillets with salt and white pepper and place them in the poaching liquid.
  6. 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.
  7. 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.
  8. 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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