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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