Truffle-Steamed Halibut on Melted Leeks with Truffle Vinaigrette Recipe | Food Network

Ingredients

• 3 ounces truffle peelings
• 1/4 cup Madeira wine
• 1/2 cup plus 3 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice
• 1/4 cup chopped celery
• 1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag)
• 1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid)
• 1/4 cup sherry wine vinegar
• 1/4 cup truffle oil
• Kosher salt and freshly ground pepper to taste
• 6 medium leeks
• 1 1/2 cups chicken stock (or canned low-sodium chicken broth)
• 2 tablespoons butter
• 1 tablespoon minced flat leaf parsley
• 6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares
• Freshly ground white pepper to taste
• 24 truffle slices
• 12 fresh tarragon leaves, washed and dried
• 3 tablespoons fines herbs
• Crispy leeks (recipe follows)
• 1 cup vegetable oil
• 1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips
• Kosher salt to taste