Roasted halibut with buttered leeks and langoustine bisque sauce

  • Main
  • medium
  • 4
  • 1 hour 20 minutes


First published in 2015
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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
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
  • 50g of unsalted butter
  • 1 leek, large, finely shredded and washed
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
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
  • 1 tbsp of chives, finely chopped
Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately
First published in 2015
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