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Halibut in Saffron Broth
1 1/2 ts Softened butter
1 1/2 ts Flour
1 c One-inch balls of Idaho potatoes; (Parisian)
1 1/2 c Light stock or water
1/2 ts Saffron threads
Salt; to taste
Freshly-ground black pepper; to taste
Two-ounce Fillets of halibut; (thin pieces)
1/2 c Thinly-sliced carrots
1/2 c Julienned spinach leaves
1 tb Thinly-sliced green onions
In a small bowl combine the butter and the flour, set aside. In a shallow,
wide bottomed pan, place the potatoes, stock, saffron, and 1/2 teaspoon of
salt. Bring to a boil and simmer for 1 minute. Add the halibut fillets and
carrots. Cover and simmer for 4 minutes. When cooked, carefully remove it
and add the spinach and green onions to the broth. While stirring with a
spoon, add the flour butter mixture to the broth. The stock will thicken
instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings.
Pour this sauce over the fish and arrange the vegetables.