Butter-Basted Turbot with Saffron Beurre Blanc & Crispy Leeks

Introduction:
This exquisite dish elevates turbot fillets with a buttery, saffron-infused beurre blanc and crispy, golden leeks. A fine dining experience that is sure to impress, it’s perfect for special occasions or a gourmet weeknight treat.

Ingredients (Serves 2):
For the Turbot:

2 fillets of turbot (120g each)

1 tbsp unsalted butter

1 tbsp olive oil

Salt & white pepper to taste

1 sprig fresh thyme

1 garlic clove, crushed

For the Saffron Beurre Blanc:

100ml dry white wine

1 shallot, finely chopped

50ml heavy cream

80g cold unsalted butter, cubed

1 pinch saffron threads

Salt to taste

For the Crispy Leeks:

1 small leek, julienned

1 tbsp cornstarch

Vegetable oil for frying

For Garnish & Plating:

Microgreens

Lemon zest

How to Make:

Prepare the Saffron Beurre Blanc: