Provençal · intermediate
Provençal Seared Halibut Fillets With Saffron Leek Fondue
Crispy seared halibut served over a silky bed of slow-cooked leeks infused with aromatic saffron and fresh lemon.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter with 1 tablespoon olive oil in a deep skillet over medium-low heat.
- 02
Add sliced leeks and garlic, cover, and sweat for 12 to 15 minutes until very soft without browning.
- 03
Stir in the steeped saffron with its water, heavy cream, and half the salt, then simmer gently for 3 minutes until creamy.
- 04
Stir lemon juice into the leek fondue and keep warm over very low heat.
- 05
Pat halibut fillets thoroughly dry with paper towels and season with remaining salt and black pepper.
- 06
Heat remaining tablespoon olive oil in a heavy skillet over medium-high heat.
- 07
Add halibut fillets and sear undisturbed for 4 minutes until golden brown.
- 08
Flip carefully, cook for another 3 to 4 minutes until opaque, and serve over the warm leek fondue.
A LITTLE KITCHEN KNOW-HOW
Sweating Vegetables
Cooking vegetables gently in fat over low heat under a cover so they soften without taking on color.
Notes from the kitchen
- 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.