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Рецепт Poached Halibut In Saffron Broth
by Global Cookbook

Poached Halibut In Saffron Broth
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  Порций: 4

Ингредиенты

  • 1/2 c. White wine
  • 1 c. Fish stock or possibly vegetable stock
  •     Or possibly canned vegetable stock
  • 3 x Garlic cloves, minced
  • 1 sm Onion, coarsely minced
  • 1 sm Carrot, coarsely minced
  • 1 pch Saffron
  • 1/4 tsp Grnd cumin
  • 1 x Bay leaf
  •     A healthy pinch salt
  • 1/4 tsp Freshly grnd black pepper
  • 4 x Halibut fillets
  •     (about 6 ounces/185 g each)

Инструкции

  1. This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden brown color. Be sure to keep the stock just at a simmer as you poach the fish, so which it doesn't toughen, but remains succulent.
  2. After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free.
  3. In a large saute/fry pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, grnd cumin, bay leaf, salt, and pepper to a boil.
  4. Turn the heat down, and when the mix has reached a simmer, add in the halibut. Cook for 3 to 5 min on each side for a fillet 1 inch/2.5 cm thick. Remove the fish with a slotted spoon.
  5. Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frzn for later use.)
  6. Serves four.