HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED HALIBUT EN PAPILLOTE WITH LEEKS AND CARROTS
Make and share this Baked Halibut En Papillote With Leeks and Carrots recipe from Food.com.
Provided by English_Rose
Categories Halibut
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Cut out two large circles of baking parchment or greaseproof paper (the size of a large dinner plate). You want a few inches around the fish, so if you are using something other than halibut, work to that size. It can't be too big and if it's too small the fish won't steam properly.
- Fold each paper in half, then in the centre of one side divide the ingredients between them. Pile up the leeks and carrots, add the fish, then the dill, lemon and seasoning. Scrunch up the sides of paper, then add the oil and wine.
- Make a parcel by folding up the sides. Then put each parcel in a big piece of foil, scrunch it up to seal then place each on a baking sheet and bake for 20 minutes. Discard the foil and serve the parcels on large plates. Open and eat while piping hot.
Nutrition Facts : Calories 592, Fat 14.3, SaturatedFat 2, Cholesterol 130.6, Sodium 282, Carbohydrate 19.2, Fiber 3.3, Sugar 6.5, Protein 86.8
FAVORITE HALIBUT CASSEROLE
I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts :
More about "casserole baked halibut with leeks and carrots recipe 495 recipes"
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE
From foodandwine.com
5/5 Total Time 40 minsAuthor Melissa Perello
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE
From pinterest.com
BEST BAKED HALIBUT EN PAPILLOTE WITH LEEKS AND CARROTS RECIPES
From alicerecipes.com
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS - COPY ME THAT
From copymethat.com
OVEN ROASTED HALIBUT JAMIE OLIVER - TABLE FOR SEVEN
From ourtableforseven.com
CASSEROLE BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE 495
From tfrecipes.com
HALIBUT CASSEROLE RECIPE - ED'S KASILOF SEAFOODS ALASKA
From kasilofseafoods.com
HALIBUT WITH BRAISED LEEKS | RECIPE | CUISINE FIEND
From cuisinefiend.com
THE DAILY MEAL
From thedailymeal.com
BAKED HALIBUT (TENDER & FLAKY IN 20 MINUTES!)
From wholesomeyum.com
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE - EAT YOUR …
From eatyourbooks.com
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS (KITCHENPC)
From kitchenpc.com
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE - EAT YOUR …
From eatyourbooks.com
CREAMY BAKED HALIBUT RECIPE - BELLY FULL
From bellyfull.net
BAKED HALIBUT WITH LEEK RECIPE | EAT SMARTER USA
From eatsmarter.com
SEAFOOD GRATIN (SEAFOOD CASSEROLE RECIPE) - SMELLS …
From smells-like-home.com
BAKED HALIBUT WITH LEEKS AND CHERRY TOMATOES
From wholelifechallenge.com
CASSEROLE BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE
From hotrecipesfree.com
BAKED HALIBUT EN PAPILLOTE WITH LEEKS AND CARROTS RECIPE
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love