πΈ Saffron Halibut with Almond-Garlic Asparagus πΏ (Page 2 ) | January 21, 2025
Annonce:
Instructions
1οΈβ£ Saffron Infusion:
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- πΊ Crush saffron threads with your fingers and soak them in 1 tbsp of warm water. Set aside to infuse.
2οΈβ£ Almond-Garlic Paste:
- π₯£ Using a mortar and pestle, blend toasted almonds, garlic, anchovies, and a pinch of salt into a smooth paste. Set aside.
3οΈβ£ Sear the Halibut:
- π₯ Heat olive oil in a skillet over medium-high heat. Season halibut fillets with salt and pepper.
- π Sear each side for 1 minute, then set aside.
4οΈβ£ Prepare the Base:
- π² Lower heat to medium. Add the almond-garlic paste to the skillet and cook until fragrant.
- π§ Deglaze the pan with 3 cups of water.
5οΈβ£ Cook the Potatoes:
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- π₯ Add baby potatoes and a pinch of salt. Bring to a boil, then stir in saffron water.
- π₯ Reduce heat, cover, and simmer for 10β15 minutes until tender.
6οΈβ£ Poach the Halibut and Asparagus:
- π Return halibut and asparagus to the skillet. Cover and poach for 5 minutes, until the fish is cooked and asparagus is tender. Remove from the skillet.
7οΈβ£ Final Touches:
- π₯ Increase heat to reduce the cooking liquid by half. Adjust seasoning, then stir in parsley and basil. Simmer briefly.
8οΈβ£ Serve:
- π½οΈ Arrange halibut and asparagus in bowls. Spoon the flavorful broth over the top for a beautiful, aromatic finish.
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