Halibut Steamed In Lettuce Leaves With New Potatoes
|Red lettuce leaves||8 Large|
|Halibut fillets||16 Ounce (Four 4 Ounce Pieces)|
|Minced shallots||2 Tablespoon|
|New red potatoes||4 Small, unpeeled|
|Fish stock||1 Quart|
|Unsalted butter||1 Tablespoon|
|White of leek||1 Medium, washed, patted dry, and cut into julienne strips|
|Stalk celery||1 Large, cut into julienne strips|
|Carrot||1 , peeled and cut into julienne strips|
|Zucchini||1⁄2 , cut into julienne strips|
|Water||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|Chopped tarragon||1 Tablespoon|
To prepare the halibut packages, have a bowl of ice water ready.
Bring 3 quarts of water to a boil and blanch the lettuce leaves for 2 seconds.
Immediately scoop up the leaves with a slotted spoon or wire strainer and plunge them into the ice water.
Carefully spread the leaves on towels and pat dry.
For each package, overlap 2 lettuce leaves and place a piece of fish in the center.
Sprinkle 1 1/2 teaspoons of shallots over each fillet and wrap the lettuce around it, completely enclosing it.
If the packages are made in advance, cover them tightly with plastic wrap and refrigerate.
About 25 minutes before serving, put the potatoes in a saucepan with cold water to cover, bring to a boil, reduce the heat, and cook at a fast simmer until they are fork-tender, about 15 to 20 minutes.
Pour the stock into a steamer and bring to a boil.
Place the halibut packages in the top of the steamer, lower into the pot, and steam for 5 to 8 minutes.
Just before serving, melt the butter in a large saute pan, add the leek, celery, carrot, and zucchini, and toss for 1 minute.
Add the water and chopped herbs and bring to a boil, stirring and tossing to combine the ingredients.
Remove from the heat and divide the vegetables and their juices among 4 heated dinner plates.
Place the halibut over the vegetables.
Drain and slice the potatoes and place 1 on each plate.