Truffle-Steamed Halibut on Melted Leeks with Truffle Vi Pt 1

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Truffle-Steamed Halibut on Melted Leeks with Truffle Vi Pt 1 Ingredients

3 oz Truffle peelings	; chicken broth)
1/4 c Madeira wine	2 tb Butter
1/2 c Plus 3 tablespoons olive oil	1 tb Minced flat leaf parsley
1/4 c Chopped onion	6 Skinless; boneless pieces of
1/4 c Chopped carrot; plus 1/2 cup	; halibut, cut into
; chopped carrots cut	; neat squares
; into 1/4-inch dice	; (6-ounce)
1/4 c Chopped celery	Freshly ground white pepper
1 Sachet; (10 stems parsley,	24 Truffle slices
; 10 peppercorns, 1	12 Fresh tarragon leaves;
; teaspoon dried	3 tb Fines herbs; (equal amounts
; thyme, and 2 bay	; fresh chervil, flat
; leaves tied in a	; leaf parsley,
; cheesecloth bag)	; tarragon, and
1/4 c Rich chicken stock; (stock	; chives combined)
; roasted bones and	Crispy leeks; (preparation
; stock in place of	; follow)
; water as the	CRISPY LEEKS
; cooking liquid)	1 c Vegetable oil
1/4 c Sherry wine vinegar	1 c Leeks; white part only,
1/4 c Truffle oil	; cleaned according
Kosher salt and freshly	; to directions
; taste	; above, and cut into
6 md Leeks	; thin strips
1 1/2 c Chicken stock; (you may	Kosher salt to taste
; canned low-sodium

Instructions for Truffle-Steamed Halibut on Melted Leeks with Truffle Vi Pt 1

Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings. Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool. When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside. Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry. Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve. While the leeks are cooking, prepare the halibut. Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch continued in part 2

Main Ingredient: HalibutCuisine: Uncategorized

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