Halibut with Leeks, Samphire and Hollandaise Sauce

Top and tail leeks, remove and discard outer skins, chop into 1 cm or so slices across the leeks, put into a thick bottomed pan, season with a little salt and pepper, and stir in a tablespoonful of olive oil and put to one side. Thoroughly wash the samphire under cold water, trim off the woody ends where necessary, put into a steamer and set to one side.

Prepare the ingredients of the hollandaise sauce  Recipe  . Wash the halibut steaks under a cold tap, dry with some kitchen paper, paint with a little olive oil, and season with salt and pepper and some lemon juice.

Now you have to do a lot of things at the same time! Start steaming the samphire, and lightly cooking the leeks over a moderate light  Picture  . Start making the the hollandaise sauce. Put a little olive oil into an ovenproof pan over a medium heat, add the halibut and very lightly brown the fish on both sides, and put into the oven at 350°F/180°C/Reg4 to finish off.

Assemble the dish by putting some leaks in each serving dish. Remove any bones and skin from the halibut, and lay on the bed of leeks  Picture  . Surround with a little samphire, pour over a little hollandaise sauce and serve  Zoom  . This is very nice!