Halibut al Cartoccio

4 7-8 ounce Halibut Filets, soaked in salted ice water then dried on paper towels.
1# Fingerling Potatoes
2 each Large Leeks
2 each Zucchini
2 each Yellow Squash
1 each Large Bulb Fennel
1 Pint heirloom Cherry Tomatoes
4 ounce dry white wine
4 Grilled Lemon Halves
Lemon Agrumato
Canola oil as needed
Salt & Fresh Pepper as needed
Parchment Paper

Compound Butter

1 cup dry white wine
1 tsp saffron threads
1# Unsalted Butter softened
Zest & Juice of 1 Lemon
¼ Cup Fines Herbs(Parsley, Tarragon, Chervil, Parsley)

Method of Preparation:
For compound butter, reduce wine with saffron until sec, combine other ingredients & mix well. Roll into log in parchment and chill. Cook fingerlings in simmering salted water until tender, cool cut in half.

Method of Preparation:
Julienne leeks, soak in cold water to remove sand, cut both squash in quarters, remove seeds and julienne, trim fennel remove core and julienne, cut tomatoes in half.

To assemble, place parchment half down, place potatoes, followed by a handful of vegetable mixture. Place seasoned fish filet on top, followed by a thin slice of saffron butter. Add a splash of white wine , then fold paper tightly around fish. Brush with canola oil liberally, bake in a 500 degree convection oven for 12 minutes. Open paper, squeeze on lemon and drizzle with agrumato, enjoy!