Halibut in saffron broth

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon softened butter
1½ teaspoon flour
1.00 cup one-inch balls of idaho potatoes; (parisian)
1½ cup light stock or water
½ teaspoon saffron threads
1 salt; to taste
1 freshly-ground black pepper; to taste
1 two-ounce fillets of halibut; (thin pieces)
½ cup thinly-sliced carrots
½ cup julienned spinach leaves
1.00 tablespoon thinly-sliced green onions

Directions

In a small bowl combine the butter and the flour, set aside. In a shallow, wide bottomed pan, place the potatoes, stock, saffron, and ½ 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@...

11-08-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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