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1
Combine the truffle peelings and Madeira in a small saucepan over medium heat.
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2
Bring to a simmer.
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3
Simmer for 5 minutes.
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4
Strain through a fine sieve, separately reserving the liquid and peelings.
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5
Heat 2 tablespoons of olive oil in the same saucepan over medium heat.
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6
Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet.
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7
Saute for about 4 minutes, or until the vegetables are tender.
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8
Add the reserved Madeira liquid and stir to de-glaze the pan.
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9
Continue to cook for about 3 minutes or until the pan is almost dry.
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10
Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half.
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11
Immediately strain through a fine sieve into a medium size, heat-proof bowl.
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12
Discard the solids.
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13
Set the liquid aside to cool.
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14
When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil.
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15
Season the truffle vinaigrette to taste with salt and pepper.
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16
Set aside.
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17
Remove the green part from the leeks (you may want to reserve this for making stock).
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18
Split leeks in half, lengthwise, down to but not through the root ends.
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19
Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit.
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20
Pat dry.
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21
Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste.
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22
Bring to a simmer over medium-high heat.
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23
Lower the heat and simmer for 15 minutes or until the leeks are soft.
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24
Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes.
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25
Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
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26
While the leeks are cooking, prepare the halibut.
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27
Lightly season each piece of halibut with salt and freshly ground white pepper to taste.
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28
Place 2 truffle slices and 1 tarragon leaf on each side of the halibut.
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29
Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil.
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30
Securely wrap each piece of fish in an oiled plastic wrap square.
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31
Place the halibut in the top half of a steamer over lightly simmering water.
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32
Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center.
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33
Remove the fish from the steamer.
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34
Whisk the fines herbs into the reserved truffle vinaigrette.
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35
Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates.
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36
Unwrap the fish and place one piece on top of the leeks.
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37
Drizzle the vinaigrette over the fish and around the edge of the plate.
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38
Garnish top with crispy leeks and serve.
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39
Add oil to deep fryer, or a 3-inch deep saute pan.
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40
Heat over medium-high until very hot but not smoking, and add the leeks.
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41
Quickly fry until the leeks are crisp, about 30 seconds.
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42
Remove leeks from oil immediately.
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43
Drain on paper towels and sprinkle with salt.
