|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Roasted halibut with buttered leeks and langoustine bisque sauce

by
Adam Gray
Roasted Alaska halibut with buttered leeks and langoustine bisque sauce
  • Main
  • medium
  • 4
  • 1 hour 20 minutes

PT1H20M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print 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
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
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
9
Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat
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
Share recipe
Adam Gray
Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

NAVIGATE

Home > Recipes > Halibut fillet

© Great British Chefs 2021