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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Provençal Seared Halibut Fillets With Saffron Leek Fondue · Cooking Culmination

Discover / Provençal

Editorial sample recipeProvençalintermediateHalalGluten-Free

Provençal Seared Halibut Fillets With Saffron Leek Fondue

Name: Provençal Seared Halibut Fillets With Saffron Leek Fondue
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Provençal
Ingredients: 4 item halibut fillets, skinless, 6 oz each; 3 large leeks, white and light green parts only, thinly sliced; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 clove garlic, minced; 0.13 tsp saffron threads, steeped in 2 tbsp warm water; 0.33 cup heavy cream; 1 tbsp lemon juice, freshly squeezed; 0.5 tsp salt, divided; 0.25 tsp black pepper, divided

Crispy seared halibut served over a silky bed of slow-cooked leeks infused with aromatic saffron and fresh lemon.

Prep: 15 min
Cook: 25 min
Total: 40 min

🥘

Ingredients

Servings

4 item halibut filletsskinless, 6 oz each
3 large leekswhite and light green parts only, thinly sliced
2 tbsp olive oil
2 tbsp unsalted butter
2 clove garlicminced
⅛ tsp saffron threadssteeped in 2 tbsp warm water
79 ml heavy cream
1 tbsp lemon juicefreshly squeezed
½ tsp saltdivided
¼ tsp black pepperdivided

Allergen information

This recipe contains or may contain:

fish
milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Sweating Vegetables

Cooking vegetables gently in fat over low heat under a cover so they soften without taking on color.

Instructions

Step 1: Melt butter with 1 tablespoon olive oil in a deep skillet over medium-low heat.
Add sliced leeks and garlic, cover, and sweat for 12 to 15 minutes until very soft without browning.

Step 2:

Step 3: Stir in the steeped saffron with its water, heavy cream, and half the salt, then simmer gently for 3 minutes until creamy.

Step 4: Stir lemon juice into the leek fondue and keep warm over very low heat.

Step 5: Pat halibut fillets thoroughly dry with paper towels and season with remaining salt and black pepper.

Step 6: Heat remaining tablespoon olive oil in a heavy skillet over medium-high heat.

Step 7: Add halibut fillets and sear undisturbed for 4 minutes until golden brown.

Step 8: Flip carefully, cook for another 3 to 4 minutes until opaque, and serve over the warm leek fondue.

Cooking tips

Wash sliced leeks thoroughly in cold water to remove any trapped grit before cooking.
Original home-cooking adaptation inspired by Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.