This is such a great restaurant dish. Halibut is a flavoursome, meaty fish that lends itself extremely well to creamy white wine sauces. The Philadelphia Light allows the dish to have a creamy luxurious taste. INGREDIENTS Preparation time: 25 minutes Cook time: 15 minutes Makes: 1 portion 1 x 180g portion halibut darne 500mls court bouillon 2tbsp olive oil ½ banana shallot, finely diced 1 spring of thyme pinch of saffron 6 clams 75mls white wine 50g Philadelphia Light juice of 1 lemon ½ leek, white only, cut into julienne seasoning chervil for garnish
INSTRUCTIONS 1. 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. 2. 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. 3. Sweat off the leeks in a pan in the rest of the olive oil and season well. 4. 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 per serving: Energy 2325.4kJ/557.2kcal, Protein 47.7g, Carbohydrate 8.5g, Fat 31.8g, Equiv as Salt 1.1g Recipe from Philadelphia