Halibut in thyme milk with broccoli
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 317 / Protein 16g / Carbohydr. 5g / Fat 26g
Ingredients (2 servings)
|100 g||halibut (skinless fillet)|
|20 g||almond flakes|
|100 ml||vegetable stock (divided)|
slotted spoon, small saucepan, small frying pan, cooking spoon, cutting board, knife, 2 large frying pans
This dry Italian white wine lures you in with its gentle aroma. It is especially harmonious in combination with the velvety thyme milk. Recommended temperature between 10 – 12°C/50 – 54°F.
Toast the almond flakes in a pan until golden.
small frying pan, cooking spoon
20 g almond flakes
Bring just under half of the vegetable stock and milk to a boil, season generously with salt and pepper. Add the thyme and steep in the warm milk for approx. 3 – 5 min.
large frying pan
40 ml vegetable stock / 100 ml milk / 5 sprigs thyme / salt / pepper
Next, place the halibut in hot, but not boiling milk (approx. 90°C/194°F). Poach for approx. 3 – 4 min. depending on thickness.
100 g halibut
Meanwhile, fill saucepan with water, add salt and bring to a boil. Cut broccoli into small florets.
small saucepan, knife, chopping board
1 tsp salt / 100 g broccoli
Blanch the broccoli in salted boiling water for 3 – 4 min., so that it is still crunchy. Drain and set aside.
Melt butter in a frying pan, add remaining vegetable stock, and slowly bring everything to a boil.
large frying pan, cooking spoon
40 g butter / 60 ml vegetable stock
Next, toss the blanched broccoli in the buttery stock. Season with salt and pepper if desired. Serve the halibut on the broccoli and garnish with almond flakes.
salt / pepper