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.
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
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Roasted halibut with buttered leeks and langoustine bisque sauce
