Halibut Fillets in Cheese Sauce
A hint of pungent cheese mixed with savory leeks and dill form a delicious sauce for halibut. Try this sauce with any white fish, or replace the fontina with mild Havarti, some fresh Asiago, or Monterey jack.
INGREDIENTS | SERVES 4
- 2 medium leeks without tops
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup milk
- ½ cup full-bodied white wine
- 1 teaspoon dry mustard
- ¼ teaspoon ground white pepper
- 1/3 cup fresh dill, chopped
- 1 cup fontina, grated
- 1½ to 2 pounds halibut fillets
Preheat oven to 350°F.
Clean and slice the leeks on the diagonal, then in a medium frying pan, sauté with the garlic until lightly browned.
Prepare cheese sauce by melting butter in a medium saucepan over medium heat. Add the flour and form a roux, then slowly add the milk, stirring continuously to prevent lumps forming. Add the wine, the mustard, pepper, and dill, then remove from heat and stir in the grated cheese.
Place halibut filets in an ovenproof baking dish, top with leeks, garlic, and sauce, then bake for 15 minutes, until the halibut flakes lightly.
