Atlantic halibut supreme with leek and truffle oil

Ingredients

• 4 Atlantic halibut fillets (or steaks), 150 g (⅓ lb) each
• 4 leeks (white part only), diced
• 60 ml (¼ cup) water
• 100 g (3 ½ oz.) butter
• 2 shallots, diced
• 250 ml (1 cup) fish stock
• 125 ml (½ cup) light cream (15%)
• Truffle oil (optional)
• Salt and pepper to taste

Preparation

• In a small saucepan, cook the leeks in water with 30 g (1 oz.) of butter, salt and pepper. Cover and steam for 15 minutes on low heat.
• Place the halibut fillets in a buttered frying pan with the shallots, salt, pepper and fish stock. Cover with a buttered sheet of parchment paper and bake at 180°C (350°F) for approximately 10 minutes.
• Set aside the fish fillets and keep hot.
• On high heat, reduce the fish stock by half. Add the cream and further reduce. Take off the heat and whisk in the cold butter.
• Arrange the steamed leeks and fish on hot plates and drizzle with sauce. Add a few drops of truffle oil.