Poached Halibut with Saffron Cream, Leeks & Basil
I’m a big fan of the fish recipes in Chanterelle, Chef David Waltuck’s restaurant cookbook. They feature a wide range of flavor combinations and cooking techniques. This halibut with leeks and a saffron-cream sauce is an example of the many possibilities of fish cookery.
The fish is shallow poached in fish stock with shallots, then removed while the sauce is made. To the pan are added cream and saffron, and sauteed, julienned leeks. The saffron flavors and perfumes the sauce with its unique taste and scent, and the long, curly strips of leek make an unusual and attractive garnish atop the fish.
Heat & Knives
The Recipe
Source: Chanterelle
2 tablespoons unsalted butter, softened at room temperature
1 large shallot, minced
four 6-ounce halibut fillets, any pin bones removed
½ cup dry white wine
½ cup fish stock or bottled clam juice
1/8 teaspoon high-quality saffron threads, plus more to taste
about ½ teaspoon freshly squeezed lemon juice
pinch of kosher salt, plus more to taste
2 cups leeks (white and very light green parts only) cut into ¼ x 2-inch ribbons (from about 4 leeks)
1 ½ cups heavy cream
2 tablespoons fresh basil cut into chiffonade
Rub 1 tablespoon of the butter over the bottom of a deep, heavy-bottomed 10- or 12-inch saute pan. Sprinkle the shallot over the bottom of the pan and set the fillets on top without crowding them. Gently pour the wine and stock over and around the fish to come about two-thirds up their sides. Cover the pan tightly with a lid or aluminum foil, set over medium-high heat, and bring to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute. Remove the lid, then use a fish spatula or regular spatula to carefully remove the fillets from the pan and transfer them to a large plate or platter. (They will be slightly undercooked, but will continue to cook via carryover heat.) Cover loosely with foil to keep them warm. (If you used foil to cover the pan, you can use the same foil to cover the fish.)
Reserve ½ cup of the poaching liquid and discard the rest. Return the liquid to the saute pan, set over high heat, and bring to a rolling boil. Add the saffron and boil for 1 minute to reduce it and extract some flavor from the saffron. Add the lemon juice, salt, the remaining 1 tablespoon butter, and the leeks, and cook, stirring frequently, until the leeks are wilted and the sauce is slightly reduced, 3 to 4 minutes. Stir in the cream and continue to reduce over high heat until the leeks are softened but still al dente and the sauce just coats the back of a wooden spoon, about 5 minutes. Adjust the seasoning to taste with salt, more lemon juice if necessary, and a bit of saffron, if desired. Stir in the basil.
To serve, place a halibut fillet on each of 4 dinner plates, taking care to drain any juices that may have accumulated so as not to dilute the sauce. Spoon the leeks and sauce over the fish. Serve immediately.
