Braised Halibut with Purple Potatoes
Location in combination with method of capture are important considerations when buying sustainable halibut. Generally speaking, Canadian caught fish are the best choice.
- ¾ Lb halibut
- 3 purple potatoes (cut into ¾ in. pieces)
- 1 leek chopped
- 3 Tbsp butter
- 1 Tbsp flour
- ¼ Cup sour cream
- ¾ Cup vegetable broth
- 1 pinch crushed red pepper
- Salt (sea or kosher) and pepper
Preheat oven to 350°. Cut halibut into two servings. Salt and pepper halibut filets. In oven safe sauté pan, melt butter over high heat. Add halibut and lightly brown one side (2 min) turn over and brown other side (2 min.). Remove from pan and set aside.
Leaving pan on the heat, add chopped leeks, potatoes, pinch of salt and pinch of pepper and sauté for 5 min. Add flour and stir to combine for 1 min. Add broth and cook on medium heat for 5 min. Add sour cream, stir to combine and heat until bubbling. Place fish on top of potatoes and sauce, cover, and place in oven. Bake (braise) for 15 min. Remove from oven and serve immediately. Top with chopped parsley if desired.
Serves two.
