Poached Halibut with Beet Vinaigrette Recipe Video

Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes poached halibut with a red beet and herb walnut vinaigrette. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Halibut steak4
 Red beet1 , cooked and diced finely
 Yukon gold potato2 , peeled
 Chopped chives1 Teaspoon
 Chopped parsley1 Teaspoon
 Chopped tarragon1 Teaspoon
 Thyme leaves1⁄2 Teaspoon
 Chopped shallots2 Teaspoon
 Jerez vinegar2 Teaspoon (Sherry)
 Olive oil4 Teaspoon (Vinaigrette)
 Walnut oil2 Teaspoon
 Olive oil4 Teaspoon (Potatoes)
 Black pepper To Taste
 Salt To Taste
 Peppercorns To Taste
 Bay leaf To Taste
 Thyme To Taste
 Milk To Taste

Nutrition Facts

Serving size

Calories 367 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 54.4 mg18.1%

Sodium 207.6 mg8.6%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2.5 g10%

Sugars 2.9 g

Protein 38 g76.5%

Vitamin A 11.5% Vitamin C 9.6%

Calcium 10.8% Iron 14%

*Based on a 2000 Calorie diet

Directions

Fill a large pot with water, add salt and cook the potatoes until very tender. Strain the water and smash them with the tip of a fork and with 4 oz of olive oil, check seasoning, cover with plastic.

In a large pot heat about one cup of milk and 5 cups of water. Add salt, black peppercorns, bay leaf and one branch of thyme. Cook gently for 2-3 minutes.

Place the fish in the pot and make sure they have plenty of room. Poach them very gently (low to medium heat) until the handle of a spoon can go thru between the bone and the flesh of the fish.

In a sauce pan, warm up the vinegar and the oils, add the beets and season with salt and pepper. Plate the beets around each plate (keep the dressing in the pan), place the potatoes in the middle. Remove the fish off the poaching liquid, dry them out a bit on paper towel and place them on the potatoes. Add the shallots and all the herbs in the dressing. Warm up 15 seconds and cover the fish with it. Serve.

For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.

Editors Review

Take a look at this impressive video that presents an awesome recipe for Poached Halibut with Beet Vinaigrette. This video is interesting and the chef shares some great tips for a perfect poached fish and a great flavorful vinaigrette. Watch this video and try out this fantastic recipe that would amaze your friends and make your holidays more exciting !
Quantcast