Butter-Basted Turbot with Saffron Beurre Blanc & Crispy Leeks

In a saucepan, simmer white wine, chopped shallots, and saffron until the mixture is reduced by half.

Add heavy cream and continue simmering until the sauce is thickened.

Slowly whisk in cold cubed butter, ensuring it emulsifies into a smooth sauce.

Strain the sauce to remove shallots and saffron threads, then season with salt to taste.

Crisp the Leeks:

Toss julienned leeks in cornstarch, making sure they are evenly coated.

Heat vegetable oil in a frying pan and fry the leeks until golden and crispy.

Drain on paper towels and season lightly with salt.

Butter-Baste the Turbot: