Best Halibut Confit With Leeks Coriander And Lemon Recipes

HALIBUT FILLETS WITH LEEKS

Halibut Fillets With Leeks image

There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.

Provided by Pierre Franey

Categories dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 leeks (about 3/4 pound after trimming and cleaning)
2 tablespoons butter, plus 2 more tablespoons if serving with linguine
1/3 cup plus 1/2 cup dry white wine
2 tablespoons finely chopped shallots
1 1/2 pounds halibut, cut into 4 equal-size pieces
Salt, to taste
Black pepper, to taste
1/2 cup heavy cream
1/2 pound fresh or dried linguine, cooked (optional)

Steps:

Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams

ITALIAN SEARED HALIBUT WITH MELTED LEEKS

Italian Seared Halibut with Melted Leeks image

Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. Melted leeks are also a great transition-into-warmer-weather side dish: light and springy, yet satisfying enough for a night's sleep with a bit of chill still stuck on it.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
1 (8- to 10-ounce) pack whole cremini mushrooms, halved
1 tablespoon unsalted butter
3 small leeks, halved and thinly sliced, washed well and dried
Salt and ground black pepper
1/4 cup dry white wine
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
Zest of 1 lemon
2 garlic cloves, finely chopped or grated
1 tablespoon olive oil
4 (6-ounce) halibut fillets

Steps:

To prepare the melted leeks, place a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms to the pan and cook, stirring only occasionally, until they're golden brown and beginning to shrink a bit, 6 to 7 minutes. Remove the mushrooms from the skillet and reserve.
Return the skillet to medium heat with 1 tablespoon olive oil and the butter. Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. Add the white wine and dried oregano to the skillet along with the reserved mushrooms and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. Season as needed with salt and pepper; reserve warm.
While the leeks are cooking, prepare the gremolata. In a small mixing bowl, combine all of the ingredients and reserve.
When the leeks are just about ready, place a second medium skillet over medium-high heat with the olive oil. Season the fish liberally with salt and pepper, and sear it flesh-side down first, turning the fillet only once, until cooked to your liking, about 5 minutes per side for medium (depending on the thickness).
Serve the melted leeks topped with a piece of fish per plate and a garnish of the gremolata.

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM

Confit Leeks With Lentils, Lemon and Cream image

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.

Provided by Yotam Ottolenghi

Categories dinner, lunch, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 medium leeks (about 2 1/2 pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
10 garlic cloves, peeled
10 fresh thyme sprigs
Kosher salt and black pepper
3/4 cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
3/4 cup/150 grams dried French (Le Puy) lentils, washed
1/3 cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
2 1/4 teaspoons Dijon mustard
5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
3 tablespoons roughly chopped parsley leaves
3 tablespoons roughly chopped fresh dill leaves
3 tablespoons roughly chopped fresh tarragon leaves

Steps:

Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.