Halibut in thyme milk with broccoli

Based on 22 ratings

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g halibut (skinless fillet)
100 g broccoli
100 ml milk
5 sprigs thyme
100 ml vegetable stock (divided)
40 g butter
20 g almond flakes
salt
pepper
Metric
Imperial

Utensils

  • small frying pan
  • cooking spoon
  • large frying pan
  • small saucepan
  • knife
  • chopping board
  • slotted spoon

Nutrition per serving

Cal
317
Protein
16g
Fat
26g
Carb
5g

Step 1/7

Toast the almond flakes in a pan until golden.
  • 20 almond flakes
  • small frying pan
  • cooking spoon

Toast the almond flakes in a pan until golden.

Step 2/7

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.
  • 100 ml milk
  • 5 sprigs thyme
  • 40 ml vegetable stock
  • salt
  • pepper
  • large frying pan

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.

Step 3/7

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 halibut

Next, place the halibut in hot, but not boiling milk (approx. 90°C/194°F). Poach for approx. 3 - 4 min. depending on thickness.

Step 4/7

Meanwhile, fill saucepan with water, add salt and bring to a boil. Cut broccoli into small florets.
  • 100 broccoli
  • 1 tsp salt
  • small saucepan
  • knife
  • chopping board

Meanwhile, fill saucepan with water, add salt and bring to a boil. Cut broccoli into small florets.

Step 5/7

Blanch the broccoli in salted boiling water for 3 - 4 min., so that it is still crunchy. Drain and set aside.
  • slotted spoon

Blanch the broccoli in salted boiling water for 3 - 4 min., so that it is still crunchy. Drain and set aside.

Step 6/7

Melt butter in a frying pan, add remaining vegetable stock, and slowly bring everything to a boil.
  • 40 butter
  • 60 ml vegetable stock
  • large frying pan
  • cooking spoon

Melt butter in a frying pan, add remaining vegetable stock, and slowly bring everything to a boil.

Step 7/7

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

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.