Poached Halibut in Warm Herb Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Dijon mustard |
| 1 | c | Vinaigrette; recipe follows |
| 1 | sm | Shallot; peeled and finely diced |
| 3 | c | Court bouillon; recipe follows |
| 4 | Eight ounce halibut steaks; skin on | |
| Fine sea salt to taste | ||
| Freshly ground white pepper to taste | ||
| 1/2 | ts | Chopped fresh tarragon |
| 1 1/2 | ts | Chopped fresh italian parsley |
| 2 | tb | Chopped fresh chives |
| 2 | tb | Chopped fresh chervil |
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