Casserole Baked Halibut With Leeks And Carrots Recipe 495

Steps:

• Preheat the oven to 375°. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add 1/2 cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes. Add the leeks and another 1/2 cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet. Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid. Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.

Steps:

• 1. Preheat oven at 325° F.
• 2. Peel and slice potatoes and carrots, boil until done.
• 3. Place halibut in a greased glass baking dish. Season the halibut with salt and pepper.
• 4. Put 1/2 cup grated cheese over fish.
• 5. Place potatoes and carrots evenly over fish.
• 6. Make the cream sauce using the butter, flour and milk. Melt butter in sauce pan, add flour to make rue. Add milk slowly to rue, stir until it comes to a boil and thickens.
• 7. Add onions to the sauce and pour over the fish and vegetables.
• 8. Sprinkle remaining cheese and bread crumbs over top.
• 9. Bake for 45 minutes at 325° F. Enjoy! Serves 8. You can add shrimp or scallops to the fish for a richer dish, and serve on shell.

Steps:

• Preheat the oven to 400°F Cut out two large circles of baking parchment or greaseproof paper (the size of a large dinner plate). You want a few inches around the fish, so if you are using something other than halibut, work to that size. It can't be too big and if it's too small the fish won't steam properly.
• Fold each paper in half, then in the centre of one side divide the ingredients between them. Pile up the leeks and carrots, add the fish, then the dill, lemon and seasoning. Scrunch up the sides of paper, then add the oil and wine.
• Make a parcel by folding up the sides. Then put each parcel in a big piece of foil, scrunch it up to seal then place each on a baking sheet and bake for 20 minutes. Discard the foil and serve the parcels on large plates. Open and eat while piping hot.

Steps:

• To prepare the melted leeks, place a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms to the pan and cook, stirring only occasionally, until they're golden brown and beginning to shrink a bit, 6 to 7 minutes. Remove the mushrooms from the skillet and reserve.
• Return the skillet to medium heat with 1 tablespoon olive oil and the butter. Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. Add the white wine and dried oregano to the skillet along with the reserved mushrooms and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. Season as needed with salt and pepper; reserve warm.
• While the leeks are cooking, prepare the gremolata. In a small mixing bowl, combine all of the ingredients and reserve.
• When the leeks are just about ready, place a second medium skillet over medium-high heat with the olive oil. Season the fish liberally with salt and pepper, and sear it flesh-side down first, turning the fillet only once, until cooked to your liking, about 5 minutes per side for medium (depending on the thickness).
• Serve the melted leeks topped with a piece of fish per plate and a garnish of the gremolata.

Steps:

• Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
• Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
• Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
• Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
• Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
• Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.

Steps:

• Boil potatoes till done.
• Peel and slice thinly.
• Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
• Place Halibut in a saucepan with salt, pepper and sage.
• Cover with boiling water. Simmer on medium 15 minutes.
• Drain break in pieces and spread over potatoes.
• Melt butter in a small saucepan.
• Stir in flour and cook and stir a minute till flour looses its rawness.
• Gradually whisk in milk (it must boil to thicken ).
• When sauce has thickened add lemon juice, zest and sour cream, mix well.
• Pour over fish and top with grated cheese.
• Bake at 375° 10 - 15 minutes.

Steps:

• In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.