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Tag: leeks

Braised Halibut with Leeks and Mustard

Braised Halibut with Leeks and Mustard

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Yield: 4 Servings
Adapted from ATK

Spring 2017: This was featured on an episode of America’s Test Kitchen. It looked so tasty I made the next week. I think they went for 135°F, but I prefer fish more cooked through. I’m sure I hit at least 140°F. It makes a flavorful dish.

  • 46 oz boneless, skinless halibut
  • 6TBS Butter
  • 1lb cleaned sliced Leeks, white and pale green part only, about 3 cups
  • 1tsp Dijon mustard
  • ½tsp salt
  • ¾cup dry white wine
  • 1tsp lemon juice
  • 1TBS chopped parsley
  • Fish spatula/ turner is very useful to get fish out of pan


Prep:
Remove the root end of the leeks. Cut the tops of the leeks where they start to turn dark green. Save the top for stock. Split the white and pale green part of the leeks in half and slice thinly. Rinse in cold water very well.

Cook:

Melt butter in a skillet over medium heat. Add fish, skin side up and cook 3 minutes. Remove fish to plate.

Add leeks to butter with 1/2 tsp salt and 1 tsp Dijon mustard. Sauté leeks for 3-4 minutes until softened. Add wine.

Bake:

Return fish to top of leeks, skin side down. Cover and cook for 10-14 minutes until fish is 135-140°F.

Remove fish and leeks to platter, cover.

Reduce sauce 3-4 minutes, add lemon juice, season with salt and pepper.

Pour sauce over fish and sprinkle with fresh chopped parsley.

Vegetable Pot-au-Feu

Vegetable Pot-au-Feu

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Yield: 4 servings
Adapted from Bon Appétit

2014: This is basically a New England Boiled Dinner without the corned beef. It is suitable as a main course of a meatless meal. Pair with a nice crusty bread for sopping.

  • 2large carrots, peeled, cut on a diagonal into 2” pieces
  • 2large leeks, white and light-green parts only, cut on a diagonal into 2” pieces
  • 2large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces
  • ½medium head of savoy cabbage, cut into 4 wedges, each with some core attached
  • 2flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
  • 5cups homemade chicken stock or low-sodium canned chicken broth
  • Kosher salt and freshly ground black pepper

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot.

Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Season with salt and pepper. Garnish with chopped parsley.