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  • Halibut with leek in capers vinaigrette
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    By Claus Meyer

    Halibut with leek in capers vinaigrette

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    Servings: 6

    PREPARATION:

    • 1

      Cut into a fillet and remove the skin. Cut the fillet into 12 nice pieces.

    • 2

      Clean the leeks in lots of cold water to get rid of all the dirt. Divide them into 12 pieces, each about 5 cm long.

    • 3

      Peel the onion and chop finely with the capers. Mix them together with the oil, vinegar, mustard, honey, salt and pepper to make a nice thick vinaigrette.

    • 4

      Boil the leeks tender in lightly salted water. Remove them from the water and place them directly into the vinaigrette with a little of the cooking water (leek bouillon), so they absorb the vinaigrette and all the flavor.

    • 5

      Fry the halibut in a pan for about 1-2 minutes on each side, depending on the thickness. Season with salt and pepper. Serve with leeks and compote.

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  • Servings: 6

    PREPARATION:

    • 1

      Cut into a fillet and remove the skin. Cut the fillet into 12 nice pieces.

    • 2

      Clean the leeks in lots of cold water to get rid of all the dirt. Divide them into 12 pieces, each about 5 cm long.

    • 3

      Peel the onion and chop finely with the capers. Mix them together with the oil, vinegar, mustard, honey, salt and pepper to make a nice thick vinaigrette.

    • 4

      Boil the leeks tender in lightly salted water. Remove them from the water and place them directly into the vinaigrette with a little of the cooking water (leek bouillon), so they absorb the vinaigrette and all the flavor.

    • 5

      Fry the halibut in a pan for about 1-2 minutes on each side, depending on the thickness. Season with salt and pepper. Serve with leeks and compote.

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