Truffle-Steamed Halibut On Melted Leeks With Truffle Vinaigrette Recipe

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24 truffle slices

1 1/2 cups chicken stock (or canned low-sodium chicken broth)

6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares

1/4 cup truffle oil

1/4 cup Madeira wine

1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag)

Freshly ground white pepper to taste

12 fresh tarragon leaves, washed and dried

Kosher salt to taste

3 ounces truffle peelings

1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice

1/4 cup sherry wine vinegar

Crispy leeks (recipe follows)

1/2 cup plus 3 tablespoons olive oil

1 cup vegetable oil

1 tablespoon minced flat leaf parsley

Kosher salt and freshly ground pepper to taste

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid)

1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips

6 medium leeks

2 tablespoons butter

3 tablespoons fines herbs

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