Halibut in thyme milk with broccoli

Based on 25 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
16 g
Fat
26 g
Carb
5 g
  • Step 1/7

    Toast the almond flakes in a pan until golden.
    • 20 g 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 g 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 g 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 g 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.