Instructions: By 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square.

Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.

Whisk the fines herbs into the reserved truffle vinaigrette.

Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks.

Drizzle the vinaigrette over the fish and around the edge of the plate.

Garnish top with crispy leeks and serve.

CRISPY LEEKS:
Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

Yield: 6 servings

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