Prep. time: 10 minutes; the infusion should preferably be prepared a few hours in advance
Cooking time: About 20-25 minutes

A recipe from Patrick Mathey showcasing a local product

1. Sweat the leeks, that is, cook them over low heat in a little butter until very soft;
2. sear the halibut for a few seconds on each side in a skillet in a little olive oil;
3. place the pieces of halibut in a roasting dish, alternating with the leek whites; put into a moderate oven for 3 minutes;
4. meanwhile, deglaze the skillet with the sage infusion (see below); add a little fish stock and reduce by half; add some cream if desired;
5. remove the halibut from the oven; place on a serving platter; spoon the sauce over top.

Sage Infusion

1. In a small saucepan, bring 500 ml (2 cups) of water to the boil with the sage, bay leaf, peppercorns and shallot;
2. let simmer 30 minutes; ideally, set aside to infuse for 3 or 4 hours; strain.