The Salt Line in Bethesda, Maryland, is committed to providing guests with sustainably harvested seafood and a bounty of local product. Executive chef, Eric McKamey, shares one of their most popular dishes, brown butter roasted halibut with a potato-leek velouté. Made with Yukon gold potatoes, the velouté is rich and creamy with a hint of garlicky flavor from the leeks. Paired with a buttery, herby filet of halibut for a stunning combination.
recipe 
yields
Serves 6
1 stick butter
4⅓ cups sliced leeks, dark green parts removed
1 garlic clove, sliced
¾ cup heavy cream
3 cups milk
¾ cup Yukon Gold potato, peeled and diced
Salt to taste
6, 6 ounce halibut fillets
Salt
Neutral oil as needed
3 garlic cloves, crushed
2 tablespoons butter
6 lemon thyme sprigs
2 leeks, diced and blanched
4 Yukon Gold potatoes, diced and blanched in butter
Potato-leek velouté
¼ cup parsley, chopped
¼ cup chives, sliced thin
Potato-Leek Velouté
Brown Butter Roasted Halibut
steps
Potato-Leek Velouté
- In a deep sauté pan, melt butter over medium-low heat. Add leek and garlic and sweat vegetables until softened. Add cream, milk, and potatoes and bring to a simmer. Cook until potatoes turn tender. Carefully transfer mixture to an upright blender and process until smooth. Add salt to taste
Brown Butter Roasted Halibut
- Season halibut with salt. Heat oil in a sauté pan over medium-high heat. Sear fish on one side until it turns opaque halfway through filet. Flip and add butter along with garlic and thyme sprigs to pan. Cook until fish is just cooked through. Transfer fish to cutting board and set aside.
- To sauté pan, add leeks and potatoes to butter mixture. Heat until just warm. Add salt to taste and finish mixture with fresh parsley and chives.
- Arrange vegetables on a plate, top withe the halibut fillets, and surround with the velouté.
Date Published: 08.01.23
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Recipe by
Eric McKamey and Kyle Bailey of The Salt Line in Bethesda, Maryland -
Contributing Restaurant
The Salt Line Bethesda
