Sesame Coated Halibut With Saffron Sauce - cooking recipe

Ingredients

300 g halibut fillet, cut into 2
3 tbsp lemon juice
1 medium egg white
40 g sesame seeds
2 tbsp sesame oil
20 g butter
200 g carrots, peeled and sliced
200 g leek, sliced
100 ml fish stock
100 ml dry white wine
100 g cream
1 tsp saffron

Preparation

Sprinkle the fish with 2 tbsp of the lemon juice and season with salt and pepper. Dip the fish in the egg white then coat in sesame seeds, pressing so that they stick.
Heat oil in a large skillet on medium heat. Cook the fish for 3 mins on each side until golden. Heat butter in a separate skillet in medium heat. Saute the vegetables for about 5 mins.
For the saffron sauce, bring the fish stock, wine, cream, saffron and remaining 1 tbsp lemon juice to a boil in a small saucepan. Season with salt and pepper. Serve with the fish and vegetables.