Step 1/7
- 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
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.
Step 4/7
- 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.
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.
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.
