Ingredients
- 7 ounce halibut filets
- 4 sprig rosemary
- 4 sprig thyme
- 4 sprig sea salt and pepper
- 7 ounce halibut filets
- 4 sprig rosemary
- 4 sprig thyme
- 4 sprig sea salt and pepper
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt and pepper
- 2 tablespoon red wine vinegar
- 2 tablespoon sherry vinegar
- 1/2 cup canola oil
- 1/2 cup extra virgin olive oil
- 7 ounce halibut filets
- 4 sprig rosemary
- 4 sprig thyme
- 4 sprig sea salt and pepper
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt and pepper
- 2 tablespoon red wine vinegar
- 2 tablespoon sherry vinegar
- 1/2 cup canola oil
- 1/2 cup extra virgin olive oil
- 1 tablespoon shallots
- 1/2 teaspoon tarragon
- 1 teaspoon fresh italian parsley
- 1 teaspoon fresh chives
Preparation
Baking Directions:
For the vinaigrette, place the egg yolk, mustard, salt, pepper and vinegars into blender.
Blend until frothy.
With blender on low speed, drizzle in the olive oil and then the canola oil.
Store tightly covered.
Season the halibut and asparagus with salt and pepper.
Place halibut and asparagus on slate and drizzle with olive oil, arrange rosemary and herb sprigs over halibut and asparagus.
Cook halibut until an inserted skewer feels barely warm when touched to your lip, about 5 to 6 minutes.
The halibut should be medium rare (thinner steaks will be ready sooner).
Cook the asparagus until just a little crisp.
Meanwhile, add the herbs and shallots to the vinaigrette and warm over low heat.
Place halibut on left side of a rectangle plate and place the asparagus on the right.
Spoon the vinaigrette over and around the fish.
Garnish with sprig of herb.
Serve immediately.
