Truffle Steamed Halibut On Melted Leeks With Truffle Vinaigrette Recipes

LEEKS VINAIGRETTE

Steps:

• Bring a large pot of water to a vigorous boil and season liberally with salt.
• Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
• Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
• In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
• While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
• Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

STEAMED HALIBUT WITH COCONUT SAUCE

Steps:

• Special equipment: a large bamboo steamer
• In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
• Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
• Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
• Cook's Note: Cod or sea bass can be substituted for halibut.

OYSTERS WITH TRUFFLE FROTH

Steps:

• Preheat oven to 300 degrees F.
• Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool.
• Turn oven to broil.
• Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately.
• In a small bowl lightly froth the egg yolks with the hand held blender.
• In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell.

FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER

Steps:

• Preheat oven to 450 degrees.
• Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.