Creamy poached halibut with leeks

If you’re looking for a light and nutritious dinner to welcome spring in, you have to make this Creamy poached halibut with leeks.

Although leeks can be found year-round, they are at their peak in the spring, so I like to take advantage of them. They belong to the Allium genus like onions, garlic, scallions, and chives, but they have a mild, slightly sweet flavor that really comes alive when sautéed. Plus, they add a nice hint of green to anything you cook.

This recipe is a one-pan wonder that can be whipped up quickly on busy weeknights, but it’s also elegant enough for a dinner party! It features thick halibut fillets poached gently in a creamy chive sauce made with white wine, heavy cream, seafood stock and a touch of Dijon mustard. I like to sprinkle some chopped fresh dill and parsley on top to garnish and serve with lemon wedges for a little extra brightness!

raw material:

• unsalted butter
• green onions
• Chinese chives
• garlic cloves
• kosher salt
• freshly ground black pepper
• crushed red pepper flakes
• dry white wine
• heavy cream
• seafood stock
• dijon mustard
• lemon peel
• halibut fillet
• fresh dill
• fresh parsley
• flake salt
• lemon wedges

Step by step:

Step 1: Fry the spices

Melt the butter in a large, deep skillet over medium-high heat. Add shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and cracked pepper flakes. Cook, stirring, until leeks are tender, about 6 minutes.

Step 2: Add wine

Pour in the white wine and cook until reduced by half, 2 to 3 minutes.

Step Three: Make the Sauce

Add heavy cream, bouillabaisse, Dijon mustard and lemon zest. Stir until well combined. Cook quickly for about 2 minutes. Immediately reduce to a simmer (about medium-low).

Step Four: Season and Cook the Halibut

Pat halibut fillets dry and season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the fillets in the sauce and pour some of the sauce over the top of the fish. Cover and simmer for about 10 minutes, until fish is just cooked through and flakes easily with a fork.

Step Five: Decorate and Serve

Garnish with fresh dill, parsley and a pinch of flaky salt. Serve alone or with rice and lemon slices.

Recipe FAQ:

If you’re looking for a light spring dinner, I know you’re going to love this Creamy Leek Poached Halibut. Once you try it, leave a comment below and let me know what you think!

Looking for more easy fish recipes? Try these!

Pan Miso Salted Cod with Broccoli

Green curry fish buns

One-Pot Salmon with Herb Butter Couscous

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Creamy poached halibut with leeks

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course main course

preparation time 10 minute minute

cooking time 25 minute minute

total time 35 minute minute

portion size 4

Calories Chapter 302kilocalories

author Alex Snodgrass

raw material

• 2 spoon unsalted butter
• 1/2 cup Shallots cut in half and thinly sliced
• 2 cup Leeks cut in half and thinly sliced Rinse (about 2 medium leeks, white and light green parts only)
• 3 garlic cloves, minced
• 1½ teaspoon kosher salt, divided
• 1 teaspoon Freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup dry white wine
• 3/4 cup heavy cream
• 1/3 cup seafood stock
• 2 teaspoon dijon mustard
• 1/2 lemon zest
• 4 (6 oz) Skinless halibut fillets, pin bone removed
• 2 spoon chopped dill
• 2 spoon chopped parsley
• flake salt, for service
• 1 lemon, Cut into wedges and set aside

instruct

• Melt the butter in a large, deep skillet over medium-high heat. Add shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and cracked pepper flakes. Cook, stirring, until leeks are tender, about 6 minutes.
• Pour in the white wine and cook until reduced by half, 2 to 3 minutes.
• Add heavy cream, bouillabaisse, Dijon mustard and lemon zest. Stir until well combined. Cook quickly for about 2 minutes. Immediately reduce to a simmer (about medium-low).
• Pat halibut fillets dry and season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the fillets in the sauce and pour some of the sauce over the top of the fish. Cover and simmer for about 10 minutes, until fish is just cooked through and flakes easily with a fork.
• Garnish with fresh dill, parsley and a pinch of flaky salt. Serve alone or with rice and lemon slices.

Nutrition

Calories: Chapter 302kilocalories | carbohydrate: 18gram | protein: 4gram | Fat: No. 22gram | Saturated fat: 14gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 6gram | Trans fats: 0.2gram | cholesterol: 66milligrams | sodium: 996milligrams | Potassium: Chapter 345milligrams | fiber: 3gram | sugar: 7gram | Vitamin A: 1807IU | Vitamin C: 26milligrams | calcium: 97milligrams | iron: 2milligrams

Food photography and styling by Eat Love Eats.

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