| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour10 |
6 |
Servings |
INGREDIENTS
| 6 |
|
Five ounce filets of halibut |
| 3 |
t |
Unsalted butter |
| 6 |
|
Leeks, white part only |
|
|
thinly cut |
| 1 |
|
Orange, Zest of |
| 1/2 |
c |
Mirin or white wine |
| 1 |
t |
Freshly ground coriander |
|
|
seed |
| 1/4 |
c |
Unsalted butter |
| 2 |
t |
White truffle oil |
| 1 |
|
Clov garlic, minced |
| 1 |
t |
Minced lemon zest |
|
|
Salt and pepper |
| 3 |
|
Yukon gold potatoes |
| 1 |
t |
Melted butter |
|
|
Salt and pepper |
INSTRUCTIONS
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. OriginalRecipe:
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 Converted by MM_Buster v2.0m.
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