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Halibut In Saffron Broth

Type: Fish
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1 1/2 teaspoons 7.5mlSoftened butter
1 1/2 teaspoons 7.5mlFlour
1 cup 237mlOne-inch balls of Idaho potatoes - (Parisian)
1 1/2 cups 355mlLight stock or water
1/2 teaspoon 2.5mlSaffron threads
  Salt - to taste
  Freshly-ground black pepper - to taste
  Two-ounce Fillets of halibut (thin
  Pieces)
1/2 cup 55g / 1.9ozThinly-sliced carrots
1/2 cup 20g / 0.7ozJulienned spinach leaves
1 tablespoon 15mlThinly-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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