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2 teaspoons Dijon mustard

½ teaspoon kosher or sea salt

1/8 teaspoon white pepper, freshly ground

2 tablespoons red wine vinegar

2 tablespoons sherry vinegar

1/3 cup olive oil

1/3 cup corn oil

1 small shallot, peeled and finely minced


6 – 4 ounce halibut steaks lightly seasoned with salt and pepper

3 cups Court Bouillon (under Basic Techniques)

Herbs for Vinaigrette:     2 tablespoons chopped fresh chives

2 tablespoons chopped fresh chervil

½ teaspoon freshly minced tarragon

½ tablespoon freshly minced parsley



Vinaigrette: Measure the mustard into a mixing bowl  Whisk in the salt, pepper, veingars and then pouring slowly, the oils.  Transfer the vinaigrette to a small saucepan and stir in the shallot pieces. Set aside.


Lightly season the halibut steaks.  Bring the Court Bouillon to  a simmer in a skillet large enough to hold the fish in a single layer.  Lay the steaks in the liquid and return it just to simmer.  Cook for just 5-6 minutes, following the Canadian Bureau of Fisheries rule of thumb which is to allow 10 minutes cooking time for each inch of thickness, measuring the fish at the thickest point.  When the fish is cooked through, it will not resist bing pierced by a knife.


Transfer the steaks to serving plates.  Remove the skin from the steaks.  Warm the vinaigrette briefly, stir in the herbs and spoon the vinaigrette of the halibut.


Recipe adapted from Le Bernardin Cookbook, by Eric Ripert & Maguy Le Coze