Lunch

Poached Halibut with Saffron Velouté, Crispy Leeks & Caviar

Name: Poached Halibut with Saffron Velouté, Crispy Leeks & Caviar
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin removed; 2 cups whole milk; 1 cup fish or vegetable stock; 0.25 cup dry white wine; 1 bay leaf; 4 black peppercorns; 1 small onion, quartered; 1 carrot, cut into chunks; 0.75 tsp saffron threads; 3 oz unsalted butter, cold, cubed; 0.5 cup heavy cream; 2 leeks (white and pale green parts), julienned; Neutral oil for frying (vegetable or light canola); 1 tbsp Oscietra caviar; Fine sea salt; White pepper; 1 tsp fresh dill, minced; 0.25 tsp fleur de sel

Pristine halibut poached in a court-bouillon until it turns opaque and tender, then bathed in a velvety saffron-enriched cream sauce infused with the poaching liquid. Crispy leek strands and a tiny crown of Oscietra caviar add textural contrast and luxury.

1191cal 92gprotein 42gcarbs 71gfat 12min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes 30-Minute Meals