INGREDIENTS

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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