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

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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.

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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.

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Inedible. Tasteless. Couldn't finish it.