Poached Halibut, Clams and Leeks with a White Wine, Saffron and Philadelphia Sauce
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  • Prep time 25 '
  • Total time 40 '


  • 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


  • 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 recipe
Energy 2324.0 kj
Energy 555.0 kcal
Fat 31.8 g
Carb 8.5 g
Protein 47.7 g