Halibut with Creamed Leeks

Trim the dark green tops and root ends from the leeks. Slice the remaining white and light green parts.

Place the sliced leeks in a salad spinner bowl, fill with cold water, and agitate with your hands to release any sand. Lift the spinner basket out, discard the water, and repeat the process two more times.

Spin the leeks to remove excess water, then spread them on a clean kitchen towel and pat dry completely.

Pat the halibut fillets dry with a paper towel. Season both sides generously with kosher salt and freshly ground black pepper.

Lightly dredge the seasoned fillets in Wondra flour, making sure to shake off any excess.

Heat a 10-inch pan over medium heat for one minute. Add 2 tablespoons of avocado oil and heat for about 20 seconds, or until the oil begins to shimmer.

Carefully place the halibut fillets presentation-side down in the hot pan. Sear for 2 minutes without moving them.

Flip the fillets and sear the other side for an additional 2 minutes.

Remove the seared halibut from the pan and set aside on a plate. Keep warm.

In the same pan, add a little more avocado oil if needed. Add the cleaned and dried leeks, and season with salt and pepper.

Reduce the heat to medium-low and cook the leeks, stirring occasionally, until they are soft and wilted, being careful not to let them brown.

Add the chicken stock and thyme sprigs to the pan. Increase the heat slightly and let it simmer until the liquid has reduced by about two-thirds.

Pour in the heavy cream and stir to combine. Gently warm the sauce over low heat for 2-3 minutes, ensuring it does not come to a boil.

Turn off the heat completely. Add the cold, cubed butter to the pan. Stir or swirl the pan constantly until the butter is fully melted and emulsified into the sauce.

To serve, spoon a generous amount of the creamed leeks into a shallow bowl. Place a seared halibut fillet on top.

Garnish with fresh chopped parsley and dill before serving.