oz canola oil
2 x Halibut filets
2 potato cubed in 5 pieces
1 oz butter
1/2 leek julienne
1/2 cup carrot julienne
4 oz saffron veloute
1- Steam potatoes and set aside
2- In sauté pan, heat oil until hot. Season fish with s&p and sear in pan skin side first until crispy and brown for about 2 minutes.
3- Turn fish over and sear on other side until cooked.
4- In separate pan, heat ½ oz butter and sauté leeks and carrots until tender and lightly browned.
5- Add steamed potatoes and toss, season with s&p.
1 T butter
1 ½ T flour
8 oz fish stock, or as needed to nappe consistency
3 T white wine
1 T shallot, finely chopped
3-4 threads of saffron
1 egg yolk
3 T heavy cream
1- In saucepan on low heat, combine butter and flour to make a blonde roux.
2- Add fish slowly until flour taste is gone