Poached Halibut with Saffron-Leek Sauce and Intimidation - Turntable Kitchen

Ingredients

• 2 tablespoons of unsalted butter, at room temperature
• 1/2 shallot, minced
• 2 halibut fillets (we used local)
• 1/2 cup of dry white wine
• 1/2 cup of bottled clam juice
• few pinches of saffron threads, more on hand to taste
• 1/2 teaspoon of fresh-squeezed lemon juice
• pinch of kosher salt
• 2 large leeks, cut into thin ribbons (white and lightest green parts only)
• 1 1/2 cups of heavy cream
• 2 tablespoons of basil, cut into thin ribbons