Poached Halibut With Saffron-Leek Sauce

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
1109
FAT
260%
CHOL
185%
SOD
26%

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Ingredients for 2 servings

2 tablespoons of unsalted butter, at room temperature

1/2 shallot, minced

2 halibut fillets (we used local)

1/2 cup of dry white wine

1/2 cup of bottled clam juice

few pinches of saffron threads, more on hand to taste

1/2 teaspoon of fresh-squeezed lemon juice

pinch of kosher salt

2 large leeks, cut into thin ribbons (white and lightest green parts only)

1 1/2 cups of heavy cream

2 tablespoons of basil, cut into thin ribbons

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