Halibut in thyme milk with broccoli

Halibut in thyme milk with broccoli

Jona, junior chef


„The thyme milk provides an incredibly mild and special taste.“

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
  • 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

Utensils

  • slotted spoon
  • small saucepan
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • 2 large frying pans

Enjoy with

Soave Classico
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.

Nutrition per serving

Cal
317
Protein
16g
Fat
26g
Carb
5g

Step 1/7

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