Truffle-steamed halibut on melted leeks with truffle vi pt 1

1 servings

Ingredients

Quantity Ingredient
3 ounces Truffle peelings
¼ cup Madeira wine
½ cup Plus 3 tablespoons olive oil
¼ cup Chopped onion
¼ cup Chopped carrot; plus 1/2 cup
; chopped carrots cut
; into 1/4-inch dice
¼ cup Chopped celery
1 Sachet; (10 stems parsley,
; 10 peppercorns, 1
; teaspoon dried
; thyme, and 2 bay
; leaves tied in a
; cheesecloth bag)
¼ cup Rich chicken stock; (stock made with
; roasted bones and
; stock in place of
; water as the
; cooking liquid)
¼ cup Sherry wine vinegar
¼ cup Truffle oil
Kosher salt and freshly ground pepper to
; taste
6 mediums Leeks
1½ cup Chicken stock; (you may substitute
; canned low-sodium
; chicken broth)
2 tablespoons Butter
1 tablespoon Minced flat leaf parsley
6 Skinless; boneless pieces of
; halibut, cut into
; neat squares
; (6-ounce)
Freshly ground white pepper to taste
24 Truffle slices
12 Fresh tarragon leaves; washed and dried
3 tablespoons Fines herbs; (equal amounts of
; fresh chervil, flat
; leaf parsley,
; tarragon, and
; chives combined)
Crispy leeks; (preparation to
; follow)
1 cup Vegetable oil
1 cup Leeks; white part only,
; cleaned according
; to directions
; above, and cut into
; thin strips
Kosher salt to taste

Directions

CRISPY LEEKS

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, ¼ 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, ½ 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 ½ 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

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