HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
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Gabar Israel
[email protected]I'm not a big fan of fish, but I'm willing to try this recipe.
yuwaru ferr
[email protected]I'm going to give this recipe a try. I love halibut.
THE RAREST
[email protected]I'm not sure about this recipe. I've never cooked halibut before.
juanica overbeeke
[email protected]This recipe sounds amazing. I'm going to make it for dinner tonight.
Shaikl Bayo
[email protected]I can't wait to try this recipe. It looks delicious.
Shimil Nil
[email protected]This recipe is a must-try for any seafood lover.
Aadit Rai
[email protected]I'm definitely going to make this recipe again. It's a great way to cook halibut.
Chris Shayi
[email protected]This recipe is a great starting point, but it can be easily customized to your own taste.
stojance andonov
[email protected]I would make this recipe again, but I would make a few changes.
Perfect Lofar
[email protected]The recipe was easy to follow, but the results were not as good as I expected.
Aisha Mustafa
[email protected]The fish was a little overcooked, but the leeks were delicious.
Anushka Rai
[email protected]This dish was a bit too bland for my taste.
Abdulaziz Shehu
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The halibut was moist and flaky, and the leeks added a nice touch of flavor.
Babu Nath
[email protected]The halibut was cooked beautifully and the leeks were a great addition.
Shoaib Akther
[email protected]This recipe is easy to follow and the results are amazing. The fish was cooked perfectly and the leeks were delicious.
joseph weiss
[email protected]I made this for dinner last night and it was a hit! The fish was flaky and flavorful, and the leeks were perfectly tender.
Miche Bruintjies
[email protected]This halibut recipe is a keeper! The fish was cooked to perfection, and the leeks added a delicious savory flavor.