Halibut is one of the most delicate types of fish, in both flavor and texture, and therefore should be handled gently and with great care—overcooking it completely destroys its natural characteristics. To test the doneness of this poached halibut, insert a metal skewer through the flesh of the fish until you meet a slight resistance, and leave it for 5 seconds before removing; the skewer should be barely warm when touched to your wrist. (If it’s hot, the halibut is overcooked, if cold, not cooked enough.)

　　Wait until the last moment to chop or mince the herbs and add them to the vinaigrette just before plating to preserve their aromas.

　　This recipe was excerpted from 'Seafood Simple' by Eric Ripert. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Balloon Whisk

　　$11 At Amazon

　　Metal Skewer

　　$12 At Amazon

　　Rondeau

　　$150 At Amazon

　　Instant-Read Thermometer

　　$69 At Thermapen

　　

Ingredients

Serves 4

　　

Velouté

1 cup all-purpose flour

　　Juice of 2 lemons

　　Fine sea salt

　　

Vinaigrette

2 Tbsp. sherry vinegar

　　Fine sea salt and freshly ground white pepper

　　1 tsp. Dijon mustard

　　6 Tbsp. extra-virgin olive oil

　　¼ cup mixed fresh chives, parsley, tarragon, and chervil (fines herbes)

　　

Fish

4 halibut fillets (6 ounces each), skinned

　　Fine sea salt and freshly ground white pepper

　　12 boiled or steamed jumbo asparagus spears for serving

　　

Make the velouté

Step 1

In a wide, shallow pot, bring 7 cups water to a boil over high heat.

　　

Step 2

In a medium bowl, whisk the flour and 1 cup water together until smooth, then whisk the mixture into the pan of boiling water to thicken; it should be the consistency of a milkshake. Add the lemon juice and a generous pinch of sea salt. Reduce the heat to low. The velouté should be hot but not simmering, about 150°F.

　　

Make the vinaigrette

Step 3

Put the sherry vinegar in a bowl and season with a pinch each of sea salt and white pepper, then stir in the mustard. Slowly whisk in the extra-virgin olive oil to emulsify. Chop the herbs and stir them into the vinaigrette. Set aside.

　　

Poach the fish

Step 4

Line a plate or sheet pan with a kitchen towel. Season the halibut fillets with sea salt and white pepper, then place them in the velouté. Cook, turning the fish halfway through, until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist, 8 to 9 minutes.

　　

Step 5

Remove the fillets from the velouté with a slotted spatula to the towel-lined plate or sheet pan. Season lightly with sea salt and white pepper, then transfer the halibut fillets and asparagus to warm plates. Spoon the vinaigrette over and around the halibut and serve immediately.

　　Excerpted from Seafood Simple, copyright © 2023 by Eric Ripert. Used by permission of Random House an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon or Random House.