Halibut in thyme milk with broccoli

Step 1/7

• 20 g almond flakes

• small frying pan
• cooking spoon

Toast the almond flakes in a pan until golden.

Step 2/7

• 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

• 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

• 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

• 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

• 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.