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.
1 , cooked and diced finely
Yukon gold potato
2 , peeled
2 Teaspoon (Sherry)
4 Teaspoon (Vinaigrette)
4 Teaspoon (Potatoes)
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.
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