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  • Filet Of Halibut Baked In Parchment And Stewed Leeks (Dj/Ks)

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    Filet Of Halibut Baked In Parchment And Stewed Leeks (Dj/Ks)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Five oz filets of halibut
    • 3 tsp Unsalted butter
    • 6 med Leeks, white part only, thinly cut
    • 1 x Orange, Zest of
    • 1/2 c. Mirin or possibly white wine
    • 1 tsp Freshly grnd coriander seed
    • 1/4 c. Unsalted butter
    • 2 tsp White truffle oil
    • 1 sm Clov garlic, chopped
    • 1 tsp Chopped lemon zest Salt and pepper
    • 3 med Yukon gold potatoes
    • 1 tsp Melted butter Salt and pepper

    Directions

    1. Preheat oven to 450. Heat 3 tsp. butter in medium skillet over low heat, add in leeks, orange zest, simmer gently till leeks soften, add in mirin or possibly white wine, coriander seed and continue to cook till liquid is evaporated, season with salt and pepper. Set aside to cold. Thinly slice washed, unpeeled potatoes(1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet till just tender, approx. 4 min. Remove from oven and cold. Combine all ingredients for truffle butter, stir to incorporate. Cut parchent into an elongated heart shape, lay in one layer of potatoes, then 1 tsp. cooked leeks, then halibut seasoned with salt and pepper, then 1 tsp. truffle butter. Start at the middle of the heart and fold while creasing well till package is completely enclosed, bake just before serving for 8 min.
    2. Yield: 6 servings.
    3. Original Title: FILET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, Golden brown POTATOES AND TRUFFLE BUTTER

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