INGREDIENTS

INSTRUCTIONS

CRISPY LEEKS
Combine the truffle peelings and Madeira in a small saucepan over medium
heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve,
separately reserving the liquid and peelings.
Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add
the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute
for about 4 minutes, or until the vegetables are tender. Add the reserved
Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3
minutes or until the pan is almost dry. Add the rich chicken stock and cook
about 4 minutes or until the liquid is reduced by half. Immediately strain
through a fine sieve into a medium size, heat-proof bowl. Discard the
solids. Set the liquid aside to cool.
When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining
olive oil, and the truffle oil. Season the truffle vinaigrette to taste
with salt and pepper. Set aside.
Remove the green part from the leeks (you may want to reserve this for
making stock). Split leeks in half, lengthwise, down to but not through the
root ends. Holding the leeks together by the root, rinse thoroughly under
cold running water to remove all the grit. Pat dry.
Place the leeks in a medium saucepan along with the chicken stock, butter,
minced parsley, and salt and pepper to taste. Bring to a simmer over
medium-high heat. Lower the heat and simmer for 15 minutes or until the
leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3
minutes. Cover and turn off the heat, but leave the pan on the burner to
keep the leeks warm until ready to serve.
While the leeks are cooking, prepare the halibut.
Lightly season each piece of halibut with salt and freshly ground white
pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of
the halibut. Using a large pastry brush, very lightly coat one side of 6
10-inch
continued in part 2

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