Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Softened butter

  2. 1 1/2 teaspoons 7 1/2ml Flour

  3. 1 cup 237ml One-inch balls of Idaho potatoes - (Parisian)

  4. 1 1/2 cups 355ml Light stock or water

  5. 1/2 teaspoon 2 1/2ml Saffron threads Salt - to taste Freshly-ground black pepper - to taste Two-ounce Fillets of halibut (thin Pieces)

  6. 1/2 cup 55g / 1.9oz Thinly-sliced carrots

  7. 1/2 cup 20g / 0.7oz Julienned spinach leaves

  8. 1 tablespoon 15ml Thinly-sliced green onions

Instructions Jump to Ingredients ↑

  1. 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.


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