Roasted halibut with buttered leeks and langoustine bisque sauce

  • medium
  • 4
  • 1 hour 20 minutes
Not yet rated

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.

First published in 2015

Ingredients

Metric

Imperial

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
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
First published in 2015

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

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