Free Recipe Halibut in Saffron Broth
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Halibut in Saffron Broth Recipe
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
Halibut in Saffron Broth Preparation
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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2191 broadcast 08-30-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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