Truffle Steamed Halibut On Melted Leeks With Truffle Vinaigrette Recipes

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LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

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.

POACHED HALIBUT WITH BLACK TRUFFLES AND PURPLE-POTATO AND CRAB GRATIN



Poached Halibut with Black Truffles and Purple-Potato and Crab Gratin image

Categories     Fish     Mushroom     Bake     Halibut     Green Bean     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 17

1/2 pound haricots verts (French thin green beans) or regular green beans
1/2 pound fresh chanterelle mushrooms*
1 1/2 tablespoons olive oil
1 teaspoon minced garlic
1/3 ounce fresh black truffle* (about 9 grams)
3 shallots
sea salt
six 5-ounce skinless halibut fillets
1/4 cup fresh lemon juice
1 tablespoon fresh thyme leaves
1 tablespoon packed fresh tarragon leaves
1 1/4 cups fish stock**
1 cup vin jaune or dry Sherry
parchment paper
*available seasonally at some specialty foods shops and by mail order from Marché aux Delices, tel. (888) 547-5471
**available at fish markets and specialty foods shops
Accompaniment: purple-potato and crab gratin

Steps:

  • Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots.
  • In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets about ․ inch apart in dish and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
  • Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
  • Serve fish and vegetables over gratin and top with sauce.

BEST EVER TRUFFLE OIL VINAIGRETTE



BEST EVER Truffle Oil Vinaigrette image

Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com.

Provided by ladgyn01

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 1/2 cups olive oil
2 -3 tablespoons good quality truffle oil
1/2 small red onions or 2 small shallots, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 cup rice wine vinegar

Steps:

  • Mince onion or shallot and garlic and place in bowl with vinegar.
  • Add salt.
  • Add black pepper.
  • Add white pepper.
  • Let sit for 5 minutes.
  • Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
  • Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
  • Enjoy!

Nutrition Facts : Calories 722.6, Fat 81, SaturatedFat 11.2, Sodium 292.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 0.2

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