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Poached Halibut, Clams and Leeks with a White Wine, Saffron and Philadelphia Sauce
x 180g portion
shallot, finely diced
juice of 1 lemon
, white only, cut into julienne
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.
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