| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kerr | 4 | Servings | ||
INGREDIENTS
| 2 | Leek root ends trimmed and | |
| discarded | ||
| 1 | t | Light olive oil, 5ml with |
| a dash of | ||
| toasted sesame oil | ||
| 12 | oz | White mushrooms, 340gm |
| quartered | ||
| 2 1/2 | t | Fresh coarsely chopped dill |
| 12.5mlor 2 tsp. | ||
| dried dill weed | ||
| 10ml | ||
| 1/8 | t | Cayenne pepper, .6ml |
| 2 | T | Freshly squeezed lemon |
| juice 30ml | ||
| 4 | 6 oz, 170gm halibut | |
| steaks with skin | ||
| 1/8 | t | Salt, .6ml |
| 1/4 | t | Freshly ground black pepper |
| 1.25ml | ||
| 2/3 | c | De-alcoholised whit wine |
| 157ml | ||
| 2 | Russet potatoes, peeled and | |
| sliced | ||
| in 1/4-inch .75cm | ||
| rounds | ||
| 2 | Yellow summer squash | |
| trimmed to equal | ||
| lengths and sliced | ||
| in 1/4-inch .75cm | ||
| disks | ||
| 4 | Green summer squash, trimmed | |
| to equal | ||
| lengths cut in | ||
| half lengthways | ||
| 1 | t | Arrowroot, 5ml mixed with |
| tsp. de-alcoholised | ||
| white wine 11ml | ||
| 1 | T | Fresh finely chopped |
| parsley 15ml | ||
| Paprika |
INSTRUCTIONS
2 Cut the leeks into two parts the light green stem and the dark top. Slice the light green part into long fine matchsticks (a hand-held mandolin works very well for this) and set aside. Save the dark green tops for other uses. Heat the oil in a large skillet on medium heat and shallow-fry the leeks, mushrooms, 1 tsp. of the dill (5ml), and cayenne pepper for 4 minutes. Stir in the lemon juice and spread the cooked vegetables cut to make a "bed." Lay the halibut fillets on the vegetable bed and sprinkle with the salt and pepper. Pour half of the wine around the outside edge of the pan, swirl around to mix thoroughly, cover and cook over medium heat for 6 minutes. Bring the water in a large "stack'n steam" pot to a full boil. Place the potato slices in the first level of the steamer and cook for 8 minutes. After 4 minutes, place the yellow and green summer squash in a second steamer level, sprinkle with 1/2 tsp. of the dill (2.5m), add to the steamer, and cook for 4 minutes. Remove from the heat. Remove the halibut from the pan, cover to keep warm, and set aside. To the leeks and mushrooms, add the remaining wine and the rest of the dill and "de-glaze" the pan, scraping the bottom of the pan to lift any pan residue flavour into the vegetables, about 1 min. Stir in the arrowroot slurry until thickened. Remove from heat. To serve' make a bed of the cooked leeks and mushrooms on one side of each plate and nestle a halibut piece on top. Alternate the white, yellow and green slices of potatoes and squash on the side. Sprinkle with sparkling green parsley and bright red paprika as a final touch. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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