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
Utensils: small frying pan, cooking spoon, large frying pan, small saucepan, knife, chopping board, slotted spoon
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.
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.