This dry Italian white wine lures you in with its gentle aroma. It is especially harmonious in combination with the velvety thyme milk. Recommended temperature between 10 - 12°C/50 - 54°F.
Toast the almond flakes in a pan until golden.
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.
Next, place the halibut in hot, but not boiling milk (approx. 90°C/194°F). Poach for approx. 3 - 4 min. depending on thickness.
Meanwhile, fill saucepan with water, add salt and bring to a boil. Cut broccoli into small florets.
Blanch the broccoli in salted boiling water for 3 - 4 min., so that it is still crunchy. Drain and set aside.
Melt butter in a frying pan, add remaining vegetable stock, and slowly bring everything to a boil.
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.