Canadian Halibut with Leek Butter Sauce
It’s been too long since we’ve eaten at our favourite restaurants, which is why chef Michael Hunter from Antler Kitchen & Bar has shared the recipe for his Wild Canadian Halibut with Wild Leek Sauce. Try this recipe at home & let us know what you think!
- 2 - 6oz halibut
- 1/4lb - unsalted butter cut/cubed
- 1/4- cup dry white wine
- 1 bunch spinach
- 1 cup lentils
- 1 cup vegetable stock
- 2 wild leeks, green onions can be substituted
- 1 lemon
- 2 tablespoons olive oil
- Salt and pepper
Cook the lentils in a small pot with the vegetable stock with a pinch of salt and pepper covered with a lid on medium heat. Cook until all the liquid has been absorbed and the lentils are tender.
Chop the leeks or green onion where the bulb meets the stem. Thinly slice the bulbs and stem but keep separate. In a small pot reduce the wine on high heat with the sliced white leek bulbs until it is reduced by half. Turn down to low and whisk the butter into the pot one cube at a time. When one cube is almost melted add another and repeat until all the butter is incorporated. Remove from the heat, squeeze in half a lemon and whisk in. Stir in the green sliced leek tops. Season with salt to taste.
In a large pan add a tablespoon of oil and sauté the spinach on medium high heat seasoning with salt and pepper until it is wilted.
While the spinach is cooking sauté the fish in another heavy bottom pan in a tablespoon of olive oil on medium high. When the fish is golden brown after 2-3 minutes flip and add half a lemon. Sauté for one minute and remove.
Plate the lentils, spinach and fish spooning the butter sauce on top.
Support Michael and Antler
You can show Michael and his very special restaurant, Antler, your love by buying a gift card here. For every $25 or $50 you spend, Stella Artois will add an additional $10 for you to enjoy.