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

1

Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines

50ml of rapeseed oil

2

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

1 bay leaf

400g of lobster bisque, from a can

3

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

50g of unsalted butter

1 leek, large, finely shredded and washed

4

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

50ml of rapeseed oil

5

While the pan is heating up, preheat the oven to 180°C/gas mark 4

6

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

flaky sea salt

ground white pepper

4 halibut fillets, 120g each, skinned

7

Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through

8

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

100ml of double cream

50g of unsalted butter

flaky sea salt

ground white pepper

9

Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat

12 langoustine tails, blanched with shell removed and reserved

10

Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top

1 tbsp of chives, finely chopped

11

Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately