Roasted Alaskan Halibut, Buttered Leeks and Langoustine Bisque Sauce
4 x 120g Alaskan halibut fillets – skinned
12 Langoustine tails – blanched and shell removed
1 Large leek – finely shredded and washed
100Ml Farrington’s “Mellow yellow” rapeseed oil
1 tablespoon chives – finely chopped
1 Can lobster bisque soup
100Ml Double cream
100g Unsalted butter
1 Bay leaf
Maldon sea salt
Ground white pepper
- Heat a shallow sauce pan to a medium heat, add half the quantity of rapeseed oil and then add the excess shells from the langoustines.
- Sauté the langoustine shells for 4 – 5 minutes so that they become a light pink colour, add the bay leaf and then the can of lobster bisque soup.
- Bring the bisque to the boil and then reduce the heat to a very gently 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.
- Cook the leeks for 2-3 minutes so they are soft and just cooked.
- Heat a non stick frying pan to a medium heat and add the remaining rapeseed oil.
- Season the halibut fillets both sides with the salt and pepper and place in the frying pan.
- Pan fry the halibut for 2-3 minutes on one side until they become golden brown and turn the fillets over.
- Place the whole frying pan in a pre heated oven at 180c for 4 minutes, until the fillets are just cooked through. Or place the halibut on a pre heated baking tray if the frying pan does not go into the oven.
- Remove the bisque sauce 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 and then the remaining unsalted butter to form a bisque sauce.
- Check the bisque sauce for seasoning with salt and pepper.
- Add the langoustine tails to the bisque sauce and allow to cook for 1- 2 minutes.
- Remove the cooked langoustine tails from the sauce.
- Add the chopped chives to the cooked shredded leeks and spoon into a pile in the serving dish, then place the roasted Alaskan halibut fillet on top.
- Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce.