"Herb-infused halibut, gently poached in a tangy vinaigrette.".
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Nutrition per Serving
Ingredients
Estimated total cost: €31.23 · €7.81/serving
- 1 cup all-purpose flourEst. price €0.15–€0.35
- Fine sea saltEst. price €0.01–€0.03
- 2 Tbsp. sherry vinegarEst. price €0.30–€0.60
- Fine sea salt and freshly ground white pepperEst. price €0.01–€0.03
- 6 Tbsp. extra-virgin olive oilEst. price €0.60–€1.20
- cup mixed fresh chives, parsley, tarragon, and chervil (fines herbes)Est. price €1.50–€3.00
- Fine sea salt and freshly ground white pepperEst. price €0.01–€0.03
- 12 boiled or steamed jumbo asparagus spears for servingEst. price €4.00–€8.00
- 1 tsp. Dijon mustardEst. price €0.05–€0.15
- Juice of 2 lemonsEst. price €0.60–€1.20
Steps
- 1Heat 7 cups of water in a wide, shallow pot over high heat until it reaches a boiling point.
- 2Begin by combining the flour with 1 cup of water in a medium bowl, whisking until a smooth mixture is formed. Pour this mixture into the boiling water in the pan to create a thickened consistency similar to that of a milkshake. Introduce lemon juice and add a generous pinch of sea salt. Lower the heat setting to maintain the velouté at a temperature around 150°F, ensuring it is hot but not reaching a simmering point.
Cultural note
Herb-poached halibut in tangy vinaigrette is a classic French preparation that showcases the delicate flavors of the fish and the vibrant herbs. The use of sherry vinegar and fresh herbs reflects traditional French culinary techniques and emphasis on fresh, seasonal ingredients.
Seasonal note
Halibut is typically in season during the spring and summer months, making it an ideal dish for those seasons. Asparagus is also in season during the spring, complementing the freshness of the herbs used in the recipe.
Health note
This dish is a good source of protein and healthy fats from the halibut and olive oil. It is also rich in vitamins A and C from the fresh herbs and lemons, providing antioxidants and immune support. The fiber content from the asparagus helps with digestion.
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