Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. ** HALIBUT **

  3. 1/2 pound spinach leaves

  4. 4 hailbut filets --

  5. 6-8 ounces each salt and pepper -- to taste

  6. ** LEEK SAUCE **

  7. 2 leeks -- green tops removed,

  8. -- cleaned 1 shallot -- chopped

  9. 1 tablespoon butter

  10. 2 cups fish stock -- or clam juice

  11. 1 cup heavy whipping cream

  12. cooked carrot matchsticks -- optional garnish

Instructions Jump to Ingredients ↑

  1. For the halibut: Bring a large pot of salted water to a boil. Add the spinach leaves, let cook for just 10 seconds and then remove. Take 4 clean dish towels, and on each form the spinach leaves into a rectangle about 10 by 12 inches. Use another dish towel or paper towels to pat dry the spinach. Salt and pepper the halibut pieces to taste, and place one fillet in the center of each spinach rectangle. Use the towel to help fold the spinach around the fish, forming a packet.

  2. Place the wrapped halibut pieces in a single layer, seam-sides down, in a colander or steaming basket over gently boiling water. (If your pot is not wide enough to hold all the pieces at once, do this in batches.)

  3. Cover the pot. Steam until just done, about 5 to 6 minutes. Remove the fish from the pot and set aside.

  4. For the sauce: Slice and chop the leeks. In a medium saute pan over medium heat, saute the leeks and shallots in the butter until tender, 6 to 8 minutes. Reduce the heat to medium-low. Add the fish stock or clam juice and cream, bring to simmer and cook until reduced to a sauce-like consistency, about 30 minutes.

  5. To assemble: Use 4 serving plates. Spoon enough sauce on each to completely cover the bottom of the plate. Place steamed halibut on top of sauce. Top with carrot matchsticks if desired.


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