Poached Halibut, Clams and Leeks with a White Wine, Saffron and Philly Sauce
Prep time: 25 minutes
Cook time: 15 minutes
Portions: 1
Ingredients
- 1 x 180g portion halibut dame
- 500 ml court bouillon
- 2 tbsp olive oil
- 0.5 banana shallot, finely diced
- 1 string of thyme
- pinch of saffron
- 6 clams
- 75 ml white wine
- 50 g Philadelphia Light
- juice of 1 lemon
- 0.5 leek, white only, cut into julienne
- seasoning
- chervil for garnish
Instructions
| Lay the halibut in a shallow pan and add court bouillon. Bring to the boil. Once boiling turn the heat off and allow to finish cooking in the hot liquor. This will take about 5 minutes once the heat has been switched off. Remove the bone from the fish. |
| Pour 1 tablespoon of the olive oil into a frying pan and add in the diced shallot, thyme leaves and saffron. Add the clams and white wine. Bring to the boil and add in the Philadelphia Light & lemon juice. Cover with a lid and allow the clams to steam open. |
| Sweat off the leeks in a pan in the rest of the olive oil and season well. |
| Lay the leeks in the bottom of a bowl and place the halibut on top. Scatter the clams around the side of the fish and spoon over the sauce. Garnish with chervil. |
Nutritional Information
Typical values Per Serving
Energy 2324.0kJ / 555.0 kcal
Protein 47.7g
Carbohydrate 8.5g
of which Sugars -1.0g
Fat 31.8g
of which Saturated Fat -1.0g
Fibre (Englyst)-1.0g
Sodium* -1.0g
*Equivalent as Salt -2.5g
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