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.

Step 7/7

• 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.

Enjoy your meal!