The Broadmoor in Colorado Springs, Colorado has a new Executive Chef in the form of Bertrand Bouquin, who has stepped up to replace the retired Chef Sigi Eisenberger. To commemorate his exciting new position, he's been gracious enough to share with us this great recipe for Potato Crusted Halibut with Creamy Leeks and Port Wine Reduction.
Bouquin has been with The Broadmoor since 2005 so if you've been by since then, you've probably already experienced his fine cooking skills but now that he's the Executive Chef, you definitely need to visit again. Prior to The Broadmoor, Bouquin was the Executive Chef at Maisonette in Ohio, which is the longest holder of the Mobil Five-Star award with 41 consecutive years. He also launched the Penrose Room to fame by getting the AAA Five-Diamond and the Forbes Five-Star Awards.
Now that you know the caliber of Bertrand Bouquin, you can rest assured knowing that his Potato Crusted Halibut will be a recipe to keep with the best. After all, who wouldn't want to bite into a tender piece of halibut that has been wrapped in crisp potato?
- 2 each Yukon Gold Potatoes
- 4 pieces Halibut (about 6 oz each)
- 5 each Large Leeks (white park only)
- 2 cups Heavy Cream
- 3 cups Port Wine
- Salt and pepper to taste
- Olive oil
Peel the potatoes and slice them lengthwise very thin. Add a teaspoon of olive oil and mix it very well with the potatoes.
On plastic wrap, place three slices of potato next to each other and overlap them a little bit. Place one portion of halibut on top of it. Wrap the potato around the fish and then the plastic wrap around it tightly. Set aside in the fridge.
Slice the leeks very thin and wash them very well to make sure that the dirt is gone.
In a large pot, bring salted water to a boil and cook the leeks until they are tender. Put the leeks into a colander and then immediately into a bath of ice water to cool them down.
When the leeks are cold, strain and squeeze the water out.
In a large sauce pot bring the 2 cups of cream to a boil and add the leeks to it. Cook for about 15 minutes stirring often until the cream is to a sauce consistency. Season with salt and pepper. Set aside.
In small sauce pot, bring the Port to a boil then simmer until the port reduces to a sauce consistency (this might take a while and be careful not to burn the Port wine.)
In a large sauté pan, heat ½ a cup of olive oil until it smokes.
Remove the plastic wrap from the fish and place it into the pan slowly so you don’t burn yourself with the hot oil.
Cook the fish for about 5 minutes on each side.
Reduce the heat so the potato does not burn. To make sure the fish is cooked, with a little knife, prick the fish through the center, remove the blade and place it on your lips - it must feel warm to the touch.
For the presentation, place the hot leeks in the center of the plate and the fish on top of it and drizzle the Port reduction around it.