Delicate Poached Halibut in Savory Leek Cream

Ingredients

• 4 fillets Halibut fillets
• 2 large leeks
• 1 medium shallot
• 3 tbsp unsalted butter
• 1 tbsp canola oil
• 2 cups bone broth
• 1 cup water
• 1 cup double cream
• 2 tbsp creme fraiche
• 1 tsp salt
• 0.5 tsp fleur de sel
• 2 tbsp fresh chives
• 0.5 tsp garlic powder
• 1 tsp parsley flakes
• 1 tsp arrowroot powder

Instructions

1. 1In a medium saucepan, melt 1 tbsp unsalted butter. Add sliced leeks and minced shallot, sauté over low heat until very soft and translucent, about 10-12 minutes.
2. 2In a large, shallow pan, combine bone broth, water, Canola Oil, and 1/2 tsp salt. Bring to a gentle simmer. Carefully add halibut fillets, ensuring they are mostly submerged. Poach gently until fish is opaque and flakes easily, about 8-10 minutes depending on thickness. Remove fish and keep warm.
3. 3To the sautéed leeks and shallots, add double cream, garlic powder, and remaining 1/2 tsp salt. Bring to a gentle simmer, stirring occasionally. Stir in the arrowroot slurry and cook for 1-2 minutes until the sauce slightly thickens. Remove from heat, then stir in creme fraiche and fresh chives.
4. 4To serve, place a poached halibut fillet on each plate and generously spoon the warm leek cream sauce over the top. Garnish with parsley flakes and a sprinkle of fleur de sel.