Roasted halibut with buttered leeks and langoustine bisque sauce
by
- Main
- medium
- 4
- 1 hour 20 minutes
PT1H20M
This impressive halibut and langoustine recipe is actually fairly simple to pull off - the trick is to treat these prime ingredients with care and skill. Adam Gray uses lobster bisque soup for the sauce, which should be available from good delicatessens.
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Ingredients
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Imperial
- 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
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Roasted halibut with buttered leeks and langoustine bisque sauce
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© Great British Chefs 2019