Fillet of Halibut Baked in Parchment with Stewed Leeks, Golden Potatoes and Truffle Butter

  • Yield : 6 servings
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 1/2 cup of mirin or white wine
  • 1 teaspoon freshly ground coriander seed
  • 1/4 cup unsalted butter
  • 2 teaspoons white truffle oil
  • 1 small clove garlic, minced
  • 1 teaspoon minced lemon zest
  • Salt and pepper
  • 3 medium yukon gold potatoes
  • 1 teaspoon melted butter
  • 6 five-ounce fillets of halibut
  • 3 teaspoons unsalted butter
  • 6 medium leeks, white part only, thinly cut
  • Zest of 1 orange


Step 1

Preheat oven to 450 degrees. 

Step 2

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.

Leave a Reply

Your email address will not be published. Required fields are marked *