Bread Crusted Halibut with Leek Ragoût and Red Pepper Purée
Ingredients
- 2 large red bell peppers
- 12 Tbsp. extra-virgin olive oil
- Salt and freshly ground white pepper
- 2 tsp. honey
- 1 tsp. sherry vinegar
- Dash of Tabasco
- 4 large leeks, white and light green parts only, trimmed and thinly sliced crosswise
- 1 cup plus 2 tbsp. chicken stock
- 4 (6-oz.) boneless skinless halibut filets
- 1 egg white, lightly beaten
- 4 (1⁄4"-thick) slices dense white bread
- 1 Tbsp. butter
- 1 Tbsp. chopped flat-leaf parsley leaves
- 1 cup mesclun greens
- 4 tsp. aged balsamic vinegar
Instructions
Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée serves 4 original recipe by Saveur.
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