| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour10 |
6 |
servings |
INGREDIENTS
| 6 |
|
Five ounce filets of halibut |
| 3 |
ts |
Unsalted butter |
| 6 |
md |
Leeks; white part only, |
|
|
; thinly cut |
| 1 |
|
Orange; Zest of |
| 1/2 |
c |
Mirin or white wine |
| 1 |
ts |
Freshly ground coriander seed |
| 1/4 |
c |
Unsalted butter |
| 2 |
ts |
White truffle oil |
| 1 |
sm |
Clov garlic; minced |
| 1 |
ts |
Minced lemon zest |
|
|
Salt and pepper |
| 3 |
md |
Yukon gold potatoes |
| 1 |
ts |
Melted butter |
|
|
Salt and pepper |
INSTRUCTIONS
TRUFFLE BUTTER
Preheat oven to 450. Heat 3 teaspoons butter in medium skillet over low
heat, add leeks, orange zest, simmer gently until leeks soften, add mirin
or white wine, coriander seed and continue to cook until liquid is
evaporated, season with salt and pepper. Set aside to cool. Thinly slice
washed, unpeeled potatoes(1/4-inch thick) toss slices with melted butter,
roast in a single layer on a baking sheet until just tender, approx. 4
minutes. Remove from oven and cool. Combine all ingredients for truffle
butter, stir to incorporate. Cut parchent into an elongated heart shape,
lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut
seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the
middle of the heart and fold while creasing well until package is
completely enclosed, bake just before serving for 8 minutes.
Yield: 6 servings.
Original Title: FILET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS,
GOLDEN POTATOES AND TRUFFLE BUTTER
CHEF DU JOUR KATY SPARKS SHOW #DJ9475
Busted and entered for you by: Bill Webster
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