Creamy Poached Halibut with Leeks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate halibut poached in white wine with leeks, shallots, and finished with a creamy Dijon mustard sauce. Elegant and restaurant-quality yet simple to prepare. A sophisticated weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter
- 1/2 cup halved and thinly sliced shallots
- 2 cups halved and thinly sliced leeks (rinsed well (from about 2 medium leeks, white and light green parts only))
- 3 garlic cloves, (minced)
- 1½ teaspoons 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
- zest of 1/2 lemon
- 4 (6-ounce) skinless halibut fillets, (pin-bones removed)
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- flaky salt, (for serving)
- 1 lemon, (cut into wedges for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1053mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 996mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.