Roasted Alaskan Halibut, Buttered Leeks and Langoustine Bisque Sauce

Roasted Alaskan Halibut, Buttered Leeks and Langoustine Bisque Sauce

Serves four
Ingredients:
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
Method
  • 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.
To serve
  • 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.