Halibut Recipe

Preparation

1. 1

   Prepare the Velouté

   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until soft, about 5 minutes.

2. 2

   Add the peeled and diced Yukon Gold potatoes to the saucepan and stir to combine. Pour in the chicken or vegetable broth, bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

3. 3

   Use an immersion blender to purée the mixture until smooth. Stir in the heavy cream, remaining butter, and season with salt and black pepper. Keep warm.

4. 4

   Cook the Halibut

   Season the halibut fillets with salt and black pepper. In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the halibut fillets and cook for about 4-5 minutes on each side, or until cooked through and flaky.

5. 5

   Serve

   To serve, ladle the potato leek velouté into bowls, place a halibut fillet on top, and garnish with chopped chives.