Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 3 ounce truffle peelings
- 1/4 c. Madeira wine
- 1/2 c. extra virgin olive oil plus
- 3 Tbsp. extra virgin olive oil
- 1/4 c. minced onion
- 1/4 c. minced carrot plus
- 1/2 c. carrots cut in 1/4" dice
- 1/4 c. minced celery
- 1 pkt , (10 stems parsley, 10
- Â Â peppercorns, 1 tsp. dry thyme, and 2 bay leaves tied in a cheesecloth bag)
- 1/4 c. rich chicken stock, (stock made with
- Â Â roasted bones and stock in place of water as the cooking liquid)
- 1/4 c. sherry wine vinegar
- 1/4 c. truffle oil
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 med leeks
- 1Â 1/2 c. chicken stock, (you may substitute canned low-sodium chicken broth)
- 2 Tbsp. butter
- 1 Tbsp. chopped flat-leaf parsley
- 6 piece skinless boneless halibut - (6 ounce ea) cut neat squares
- Â Â Freshly-grnd white pepper to taste
- 24 x truffle slices
- 12 x fresh tarragon leaves washed, dry
- 3 Tbsp. fines herbs, (equal amounts of fresh
- Â Â chervil,
- Â Â flat leaf parsley, tarragon, and chives combined)
- 1 c. vegetable oil
- 1 c. leeks, white part only cleaned according
- Â Â to directions above, and cut into thin
- Â Â strips
- Â Â Kosher salt to taste
Инструкции
- Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 min. Strain through a fine sieve, separately reserving the liquid and peelings.
- Heat 2 Tbsp. of extra virgin olive oil in the same saucepan over medium heat. Add in the minced onion, 1/4 c. of the minced carrot, celery, and sachet. Saute/fry for about 4 min, or possibly till the vegetables are tender. Add in the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 min or possibly till the pan is almost dry. Add in the rich chicken stock and cook about 4 min or possibly till the liquid is reduced by half. Immediately strain through a fine sieve into a medium-size, heat-proof bowl. Throw away the solids. Set the liquid aside to cold.
- When the liquid is cold, whisk in the vinegar, 1/2 c. of the remaining extra virgin 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 cool running water to remove all the grit. Pat dry.
- Place the leeks in a medium saucepan along with the chicken stock, butter, chopped parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 min or possibly till the leeks are soft. Add in the 1/2 c. of remaining diced carrots and simmer for 3 min. Cover and turn off the heat, but leave the pan on the burner to keep the leeks hot till ready to serve.
- While the leeks are cooking, prepare the halibut. Lightly season each piece of halibut with salt and freshly-grnd 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 by 10-inch squares of plastic wrap with the remaining 1 Tbsp. of extra virgin olive oil. Securely wrap each piece of fish in an oiled plastic wrap square.
- Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 min per inch, or possibly till the fish is just hard but slightly underdone in the center. Remove the fish from the steamer.
- Whisk the fines herbs into the reserved truffle vinaigrette.
- Spoon equal portions of the melted leeks into the center of each of 6 hot dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
- For the crispy leeks: Add in oil to deep fryer, or possibly a 3-inch deep saute/fry pan. Heat over medium-high till very warm but not smoking, and add in the leeks. Quickly fry till the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 643g | |
| Recipe makes 6 servings | |
| Calories 1378 | |
| Calories from Fat 892 | 65% |
| Total Fat 100.43g | 126% |
| Saturated Fat 21.79g | 87% |
| Trans Fat 0.94g | |
| Cholesterol 170mg | 57% |
| Sodium 431mg | 18% |
| Potassium 2135mg | 61% |
| Total Carbs 26.62g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 20.77g | 14% |
| Protein 89.28g | 143% |
