INGREDIENTS

INSTRUCTIONS

by 10-inch squares of plastic wrap with the remaining 1 tablespoon of
olive oil. Securely wrap each piece of fish in an oiled plastic wrap
square. Place the halibut in the top half of a steamer over lightly
simmering water. Cover and steam for 8 minutes per inch, or until the
fish is just firm but slightly underdone in the center. Remove the
fish from the steamer.  Whisk the fines herbs into the reserved truffle
vinaigrette.  Spoon equal portions of the melted leeks into the center
of each 6  warm dinner plates. Unwrap the fish and place one piece on
top of the  leeks. Drizzle the vinaigrette over the fish and around the
edge of  the plate. Garnish top with crispy leeks and serve.  CRISPY
LEEKS:  Add oil to deep fryer, or a 3-inch deep saute pan. Heat over
medium-high until very hot but not smoking, and add the leeks.  Quickly
fry until the leeks are crisp, about 30 seconds. Remove leeks  from oil
immediately. Drain on paper towels and sprinkle with salt.  Yield: 6
servings  Converted by MC_Buster.  Per serving: 2577 Calories (kcal);
243g Total Fat; (83% calories from  fat); 12g Protein; 97g
Carbohydrate; 62mg Cholesterol; 3618mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit;  48 Fat; 0 Other
Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9328  Converted by
MM_Buster v2.0n.

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