Anticiplate

I know, I know. Where have I been? Well, I am actually house sitting for my Moma while she is in Costa Rica. She is retiring there, so visiting may times BEFORE she retires is a must.

I wasn’t invited (boo!), but she does have a hot tub which is an added “vacation-like” bonus. It is also good for Cashew because he does have a major love interest in my Moma’s teacup poodle, Zoe.  But, alas, the excitement dwindles when we are stuck with dismal rain here in Seattle. Being in a hot tub just isn’t as fun when your head is cold. 

Why do I feel like I got the short end of the stick in this deal?

Hey! I bet my Mom is not eating Halibut Steaks with Braised Leeks!………well, actually, I bet she is…..sigh.

Prep time 10 minutes

Cook time 1 hour 20 minutes

Serves 2

*Adapted from Molly Stevens All About Braising

1 big halibut steak, cut in half (or two small ones, about 1 lb.)

Kosher salt and Cracked black pepper

2 medium leeks, white and pale green parts only

2 tbsp. unsalted butter

2 garlic gloves, minced

1/2 tbsp. fresh thyme, chopped

1/4 c. dry white wine

2 tbsp. half and half (or heavy cream)

1/2 lemon, squeezed

To start: Season the halibut with salt and pepper. Refrigerate. Heat the oven to 350 degrees.

Cut the leeks lengthwise down the center and then into 1/2 inch slices. Soak the leeks in cold water and agitate the water to get any sandy grit from the bottom. Strain. Melt the butter in a large dutch oven over medium heat. Add the leeks, garlic, and thyme and season with salt and pepper. Add the wine and cook until the mixture boils. Butter a piece of parchment paper on one side and place on top of the leek mixture. Cover with a lid and cook for 45 minutes, stirring once after 20 minutes.

Arrange the halibut over the leeks and pour over the cream. Cover with the buttered parchment, but not the lid. Cook for another 18 minutes or until halibut just loses its translucence.

To finish, using a fish spatula, remove halibut from the leek mixture. Remove bones and outside skin, carefully. Cover with foil. Heat leek mixture over medium and bring to a simmer, stirring once or twice. Once the mixture has thickened, add a squeeze of lemon and season to taste with salt and pepper. Serve the halibut immediately over the bed of leeks.

*This recipe gets cold quickly, so don’t dawdle.