Salt and Pepper

3 T. Vegetable Oil

3/4 C. Vegetable Oil

3 small Shallots, quartered

3-6 T. Hot Water

1/3 C. Red Wine Vinegar

2 T. Dijon Mustard

Salt and Pepper

6 T. Vegetable Oil

6 T. Butter

2 1/2 lb. Cusk, Cod, Halibut or Swordfish fillets cut into 6 serving pieces

Salt and Pepper

Watercress for garnish

 

Steam leaks until just tender about 4 to 5 minutes.  Drain well and refresh with cold water; drain again and pat dry.  Place in a roasting pan large enough to hold leeks in a single layer.  Season with salt and pepper and sprinkle with 3 T. oil.  In small saucepan, heat 3/4 C. oil with shallots until they begin to sizzle.  Remove from heat and let cool to room temperature, 10 to 15 minutes.  In blender combine 3 T. hot water, vinegar, salt and pepper to taste.  With motor running, slowly add oil and shallot mixture.  If too thick, add remaining 3 T. hot water a little bit at a time, until mixture reaches desired consistency.  Adjust seasonings and set aside.   Preheat oven to 450F.  In a large skillet, heat 2 T. oil over medium high heat.  When oil is hot, add 2 T. butter.  When butter melts add 2 pieces of fish and brown on both sides.  Place fish on top of leeks.  Pour off butter mixture.  Repeat process until all fish is browned.  Place roasting pan in oven and roast until cooked through, 10 to 12 minutes, depending on thickness.  Remove from oven.  Divide fish and leeks among 6 serving plates.  Pour dressing around fish and garnish with watercress.

 

 

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