Halibut with Braised Creamed Leeks

Ingredients

• 12.5 leek (white and light green parts only)(375g)
• 24 piece wild halibut fillet(600g)
• 31.5 teaspoon kosher salt(9g)
• 40.5 teaspoon black pepper(1g)
• 50.25 cup Wondra flour(30g)
• 63 tablespoon avocado oil(40g)
• 70.5 cup chicken stock(120g)
• 82 sprig fresh thyme sprig(2g)
• 90.5 cup heavy cream(120g)
• 102 tablespoon unsalted butter(28g)
• 112 tablespoon fresh parsley(6g)
• 121 tablespoon fresh dill(2g)

Instructions

1. 1Wash the leeks thoroughly, using only the whites and light green parts. Slice and rinse well to remove all sand.
2. 2Pat the leeks dry.
3. 3Season both sides of the halibut fillets with kosher salt and black pepper.
4. 4Lightly dredge the halibut in Wondra flour, shaking off excess.
5. 5Heat a 10-inch pan over medium heat for 1 minute. Add 2 tablespoons avocado oil and heat until shimmering.
6. 6Place halibut fillets presentation side down in the pan. Sear for 2 minutes without moving.
7. 7Flip the fillets and sear the other side for 2 minutes. Remove halibut from the pan and set aside.
8. 8Add 1 more tablespoon avocado oil to the pan. Add the leeks and a layer of kosher salt.
9. 9Reduce heat to medium-low. Cook leeks gently, stirring, without browning, until they smell sweet, about 3-4 minutes.
10. 10Add chicken stock and thyme sprigs. Simmer and reduce by two-thirds.
11. 11Add heavy cream and warm through over low heat for 2-3 minutes, without boiling.
12. 12Remove pan from heat. Stir in cold unsalted butter until sauce is smooth and emulsified.
13. 13Return halibut to the pan to warm through, spooning sauce over the fish.
14. 14Garnish with chopped parsley and dill before serving.