Difficulty: Medium
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) |
| 100 ml | milk |
| 5 sprigs | thyme |
| 100 g | broccoli |
| 40 g | butter |
| salt | |
| pepper |
Utensils
slotted spoon, small saucepan, small frying pan, cooking spoon, cutting board, knife, 2 large frying pans
Wine Tip
Soave Classico
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.
Step 1
Toast the almond flakes in a pan until golden.
small frying pan, cooking spoon
20 g almond flakes
Step 2
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
Step 3
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
Step 4
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
Step 5
Blanch the broccoli in salted boiling water for 3 – 4 min., so that it is still crunchy. Drain and set aside.
slotted spoon
Step 6
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
Step 7
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
Dining and Cooking