Halibut braised on leeks

This preparation technique combines all the flavours and keeps the fish fillets nice and juicy.

Halibut braised on leeks

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As needed:


olive oil



salt and pepper

Preparation method

  • Remove the fillets and the skin from the halibut. 
  • Portion the fillets and season with salt and pepper.
  • Cut the leeks into a julienne and braise in butter and olive oil.
  • Season to taste with salt and pepper.
  • Place the seasoned halibut fillets on top of the leeks and braise with the lid on until cooked.

Serving suggestions

  • In a composition with Italian spinach and chorizo.
  • Serve with a beurre rouge (see basic recipes for warm sauces).
  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.

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