INGREDIENTS

INSTRUCTIONS

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.
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