Étouffé of Halibut with Leek Whites and Sage JusTheWorldWideGourmet.com
Total time: 30 to 60 min
Prep time: 10 minutes
Infusing time: a few hours in advance
Cooking time: About 20-25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:228.9 kcal
Proteins:14.3 g
Fats:12 g
Carbohydrate:18.4 g
Fibers:2.2 g
Sugar:0 g
Cholesterol:34.2 mg
Sodium:68.9 mg
Calcium:86.5 mg
Energy:616 kcal
Proteins:38.4 g
Fats:32.3 g
Carbohydrate:49.6 g
Fibers:6 g
Sugar:0 g
Cholesterol:92 mg
Sodium:185.3 mg
Calcium:232.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
800
g
halibut fillets
250
ml
fish stock
2
leeks, white part only
15
ml
sage
1/2
bay leaf
2
french shallots
black peppercorns
15
ml
olive oil
METHOD
- Sweat the leeks, that is, cook them over low heat in a little butter until very soft;
- sear the halibut for a few seconds on each side in a skillet in a little olive oil;
- place the pieces of halibut in a roasting dish, alternating with the leek whites; put into a moderate oven for 3 minutes;
- meanwhile, deglaze the skillet with the sage infusion (see below); add a little fish stock and reduce by half; add some cream if desired;
- remove the halibut from the oven; place on a serving platter; spoon the sauce over top.
Sage Infusion
- In a small saucepan, bring 500 ml (2 cups) of water to the boil with the sage, bay leaf, peppercorns and shallot;
- let simmer 30 minutes; ideally, set aside to infuse for 3 or 4 hours; strain.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
A recipe from Patrick Mathey of La Marée Haute, Magdalen Islands, showcasing a local product
