Softshell crabs are a very special treat when they are in season and the very fresh crabs, still filled with salty water from the river, need little else but a simple dredging of flour before they are fried very quickly in a cast iron skillet. Only a squeeze of lemon juice is needed to highlight the “star of the plate.”
The technique for poaching halibut in a veloute is classic and while it is a little bit advanced, is certainly something that you can, and should try at home. The result is a very gentle way of cooking the fish that protects it and makes it very shiny in texture. The vinaigrette that goes on top contains some fresh herbs and it is simple and well balanced. It provides just enough of an accompaniment to make the dish interesting and adds some fresh and bright flavor that enhances the fish instead of covering it up.