Ingredients
- 1/2 cup of mirin or white wine
- 1 teaspoon freshly ground coriander seed
Truffle butter:
- 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
- Salt and pepper
Directions
6 five-ounce fillets of halibut 3 teaspoons unsalted butter 6 medium leeks, white part only, thinly cut Zest of 1 orange 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By steaknight
Lexington, SC
on December 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Don't let the mistakes in the layout of this recipe stop you from making it. This is how we adjusted the recipe and we think it came out really great. Definitely a keeper!
First and very important, make the truffle butter ahead so flavors meld together. We used the zest of a lime rather than lemon.
Saute leeks in olive oil and a bit of the truffle butter over medium/low heat. Add coriander and saute a bit more. Add orange zest and simmer gently until leeks soften. Add white wine and continue to cook until liquid is evaporated. Season with salt and pepper. Set aside to cool.
Using a mandolin, thinly slice unpeeled potato and toss slices in a bowl with olive oil, salt and pepper. Roast in a single layer on a parchment paper lined baking sheet until just tender, approximately 5 minutes. Remove from oven and cool.
Layer everything in the parchment paper as follows: First a layer of potatoes, then the cooked leeks, then halibut seasoned on both sides with salt and pepper, then a nice dollup of truffle butter. Fold the parchment paper to form a packet so nothing can spill out and bake for 8 minutes.
By enmyles_12218553
Denver, 44
on October 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We just recently went to Alaska and brought home 150 pounds of fresh hallibut. We eat hallibut 2-3 night a week and this is one of our very favorite.
By mewknt_12007672
nowhere, 43
on July 23, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Inedible. Tasteless. Couldn't finish it.
Read all 3 reviews