Halibut In Saffron Broth
Indulge in a luxurious Halibut in Saffron Broth, perfectly cooked and served with creamy potato and carrot puree. [55 minutes, 2 servings]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Melon baller
- Saute pan
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Pepper mill
- Plate
- Serving platter
Ingredients
- 1 tablespoon softened butter
- 1 tablespoon flour
- 2 cups 1-inch balls of Idaho potatoes (Parisienne), about 20
- 3 cups light fish stock
- 1/2 teaspoon minced garlic
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 cup thinly sliced carrot
- Four 3-ounce fillets of halibut
- 1/2 cup julienned spinach leaves
- 1 tablespoon thinly sliced green onion
- Freshly ground white pepper, for seasoning
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