Halibut Napoleon with leek confit

Ingredients

• 15 ml (1 Tbsp) butter
• 15 ml 15 ml (1 Tbsp) olive oil
  
• Finely minced leek (white part only)
• 125 ml (½ cup) white wine
• 5 ml (1 tsp) fresh herbs to taste (dill, chives or tarragon)
• 600 g (1 ⅓ lb) fillet of Atlantic halibut
• 60 ml (¼ cup) white wine for cooking the fish
• 125 ml (½ cup) country-style cream (15%)
• 15 ml (1 Tbsp) garlic scapes
• Salt and pepper to taste

Preparation

• In a pot, melt the butter together with the olive oil.
• Add the finely minced leek.
• Lightly sweat the leek until translucent.
• Add white wine and fresh herbs.
• Cook for 2 to 3 minutes and set aside.
• Pre-heat oven to 180°C (350°F).
• Cut the halibut fillet into 4 portions of 150 g (5 oz).
• Slice each piece horizontally into three layers.
• Place some of the leek confit between each layer of fish and season.
• Place the Napoleon into an ovenproof dish and add a spritz of white wine to prevent the fish from becoming too dry.
• Bake uncovered for 12 minutes.
• Place the remaining leek confit into a pot and add the cream.
• Lightly cook to warm the sauce and, if you wish, add a piece of cheese of your choice to enhance the flavour (goat milk camembert, for example).
• Adjust the seasoning. Serve the Napoleon with herbed quinoa and a carrot salad with cumin.