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
FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
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.
HALIBUT EN PAPILLOTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
- Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
- Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.
FISH BAKED IN FOIL WITH LEEKS AND CARROTS
This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick.
Provided by EnjoyingLife
Categories < 60 Mins
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
- Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
- Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.
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
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CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE
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5/5 Author Sarah FinucaneServings 4Total Time 40 mins
- Preheat the oven to 375°. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add 1/2 cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes. Add the leeks and another 1/2 cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet.
- Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid.
- Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.
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