2 tablespoons unsalted butter
4 small leeks (white part only),
cut into 1/4-inch rings
1 cup water
1/2 teaspoon salt
Saffron Nage
1 cup dry white wine
8 tablespoons (1 stick) unsalted butter
1/8 teaspoon powdered saffron
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 (6-ounce) halibut fillets
1/4 teaspoon kosher salt, plus 1/8 teaspoon
and a pinch
1/4 teaspoon freshly ground pepper,
plus a pinch
3 tablespoons canola oil
1 pound spinach, trimmed and washed
2 tablespoons unsalted butter
8 ounces rock shrimp, shelled
1 tablespoon minced fresh flat-leaf parsley |
[Continued]
While the halibut is in the oven, heat a large saute pan over high heat, add the remaining 1 tablespoon oil, and saute the spinach with the 1/8 teaspoon salt and the remaining 1/8 teaspoon pepper until wilted. Remove from the heat and drain in a sieve, pressing on the spinach with the back of a spoon to remove excess moisture. Set aside.
Reheat the same pan over high heat until very hot. Add the butter and rock shrimp. Season with a pinch of salt and pepper and saute for 2 minutes, until evenly pink on both sides.
To serve, make a ring of leeks on each of 4 warmed plates. Mound the spinach in the center and place the halibut fillets on top of the spinach. Divide the shrimp on top and pour the warm saffron nage around each plate. Garnish with parsley and serve immediately.
Servers 4 as a main course.
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