Best Truffle Steamed Halibut On Melted Leeks With Truffle Vinaigrette Recipes

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LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of water to a vigorous boil and season liberally with salt.
  • Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
  • Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
  • In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
  • While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
  • Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

POACHED HALIBUT WITH BLACK TRUFFLES AND PURPLE-POTATO AND CRAB GRATIN



Poached Halibut with Black Truffles and Purple-Potato and Crab Gratin image

Categories     Fish     Mushroom     Bake     Halibut     Green Bean     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 17

1/2 pound haricots verts (French thin green beans) or regular green beans
1/2 pound fresh chanterelle mushrooms*
1 1/2 tablespoons olive oil
1 teaspoon minced garlic
1/3 ounce fresh black truffle* (about 9 grams)
3 shallots
sea salt
six 5-ounce skinless halibut fillets
1/4 cup fresh lemon juice
1 tablespoon fresh thyme leaves
1 tablespoon packed fresh tarragon leaves
1 1/4 cups fish stock**
1 cup vin jaune or dry Sherry
parchment paper
*available seasonally at some specialty foods shops and by mail order from Marché aux Delices, tel. (888) 547-5471
**available at fish markets and specialty foods shops
Accompaniment: purple-potato and crab gratin

Steps:

  • Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots.
  • In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets about ․ inch apart in dish and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
  • Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
  • Serve fish and vegetables over gratin and top with sauce.

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

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.

FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER



Fillet of Halibut Baked in Parchment with Stewed Leeks, Golden Potatoes and Truffle Butter image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 13

1/2 cup of mirin or white wine
1 teaspoon freshly ground coriander seed
1/4 cup unsalted butter
2 teaspoons white truffle oil
1 small clove garlic, minced
1 teaspoon minced lemon zest
Salt and pepper
3 medium yukon gold potatoes
1 teaspoon melted butter
6 five-ounce fillets of halibut
3 teaspoons unsalted butter
6 medium leeks, white part only, thinly cut
Zest of 1 orange

Steps:

  • Preheat oven to 450 degrees.
  • Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE



Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 artichoke hearts
1 lemon, juiced
8 asparagus spears (green or white)
4 ounces French green beans
2 whole fresh fennel bulbs
1-ounce summer truffles
1-ounce shallots, finely diced
1 ounce (2 tablespoons) olive oil
1 ounce (2 tablespoons) truffle oil
3 ounces (6 tablespoons) sherry vinegar
Salt and freshly ground black pepper
Four 5-ounce halibut fillets
4 ounces fresh mesclun baby lettuce

Steps:

  • Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
  • Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
  • Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
  • Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
  • Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
  • Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
  • On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM



Fresh Halibut Steamed in Swiss Chard with Thai Curry Cream image

One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

6 (5-ounce) portions fresh halibut cut 3/4-inch thick
Salt and freshly ground pepper
2 teaspoons grated lime zest
12 to 16 large chard leaves, tough center rib removed
2 cups sliced oyster mushrooms
2/3 cup finely sliced scallions
2 tablespoons olive oil
1/3 cup dry white wine
1/2 cup rich fish or mushroom stock
Thai Curry Cream (recipe follows)
Garnish: Cilantro sprigs and finely sliced, deep-fried leeks (white part only)

Steps:

  • Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
  • To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.

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