Poached Halibut with Saffron-Leek Sauce and Intimidation

Name: Poached Halibut with Saffron-Leek Sauce and Intimidation
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

www.turntablekitchen.com

Explore the unexpected with this easy yet divine fish recipe combining poaching and steaming. Saffron, cream, and leeks create a delicate sauce that transforms simple halibut into a memorable meal.

View full recipe on www.turntablekitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.turntablekitchen.com.

Share this recipe:

Cooking tools: