Instructions: In a medium mixing bowl, place the mustard, and slowly whisk in the herb vinaigrette. Add the shallots. Transfer to a small saucepan, and set aside.

In a 10-inch saucepan over high heat, bring the court bouillon to a boil. Season both sides of the halibut with salt and pepper. Add the halibut to the pot, and adjust the heat until the liquid simmers. Poach 5 to 6 minutes, or until a cake tester inserted into the center of the halibut meets little resistance and the cake tester, when left in the fish for 5 seconds, is just warm when touched to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.

Over low heat, add the herbs to the vinaigrette. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon the vinaigrette over and around the fish. Serve immediately.

Serves 4.

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