Halibut In Saffron Broth

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Softened butter
1 1/2 teaspoons	7.5ml	Flour
1 cup	237ml	One-inch balls of Idaho potatoes - (Parisian)
1 1/2 cups	355ml	Light stock or water
1/2 teaspoon	2.5ml	Saffron threads
		Salt - to taste
		Freshly-ground black pepper - to taste
		Two-ounce Fillets of halibut (thin
		Pieces)
1/2 cup	55g / 1.9oz	Thinly-sliced carrots
1/2 cup	20g / 0.7oz	Julienned spinach leaves
1 tablespoon	15ml	Thinly-sliced green onions

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2191 broadcast 08-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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