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A fishy’ dinner suggestion from the Great British Chefs website

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Roasted halibut with buttered leeks and langoustine bisque sauce

by

Adam Gray

Ingredients

• 4 halibut fillets, 120g each, skinned
• 12 langoustine tails, blanched with shell removed and reserved
• 1 bay leaf
• 1 leek, large, finely shredded and washed
• 400g of lobster bisque
• 100ml of double cream
• 1 tbsp of chives, finely chopped
• 100g of unsalted butter
• 100ml of rapeseed oil
• flaky sea salt
• ground white pepper

Method

• Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines
• Sauté the langoustine shells for 4–5 minutes until they turn a light pink colour. Add the bay leaf and lobster bisque soup. Bring the bisque to the boil then reduce the heat to a very gentle simmer
• In a separate saucepan, add half of the unsalted butter and heat gently so that the butter starts to foam. Add the shredded leeks and a tablespoon of water
• Cook the leeks for 2-3 minutes so they are soft and just cooked, then set aside. Pour the remaining oil into a non-stick, ovenproof frying pan and place over a medium heat
• While the pan is heating up, preheat the oven to 180°C/gas mark 4
• Season the halibut fillets on both sides with the salt and pepper then add to the frying pan. Pan-fry for 2-3 minutes on one side until golden brown, then turn the fillets over
• Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through
• Remove the bisque from the heat and pass through a fine sieve into another saucepan. Return to the heat and bring back to the boil. Slowly whisk in the double cream, then the remaining unsalted butter to form a bisque sauce. Check the seasoning
• Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat
• Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top
• Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately