(Image source from: Delicious Saffron Poached Halibut)

When you wish to wow your home mates with a restaurant like dish prepared at home, this is it. Saffron poached halibut served with baby vegetables and zingy aioli sauce is one dish that will jazz up your dinner like nothing else. Try this recipe at home and write to us how it went. Here’s the recipe for you with a detailed list of ingredients.

Serves: 4

Preparation time: 45 minutes

Ingredients:

Halibut fillets

Asparagus

Baby turnips

Pearl onions

Baby carrots

4 x 120 g Halibut fillets

1 pinch saffron threads

Aioli

Baby vegetables

300 ml fish stock

Salt

8 Baby turnips, peeled

8 Pearl onions, peeled

8 Baby carrots, peeled

8 Green asparagus tips, sliced lengthways if large

50 g Fresh shelled green peas

5 g Butter

White pepper

Chervil leaves o garnish

Method

1. Trim the halibut fillets and remove skin. Refrigerate.

2. Prepare the Aioli

3. Baby vegetables: In a pan, bring the lightly salted fish stock to a boil, and cook the turnips until tender when pierced with a knife, about 15 minutes. Remove with a slotted spoon and set aside. Repeat with pearl onions and baby carrots. Reserve the fish stock. Prepare and cook the asparagus. Drain and set aside with the other vegetables. Add the peas to the asparagus cooking water and cook for about 5 minutes; drain and add to the cooked vegetables.

4. Add the saffron to the reserved fish stock, bring to a simmer. Gently lower in the halibut fillets and poach until cooked, 5 to 10 minutes. Remove the fish.

5. Heat a pan with two spoonfuls of water and the butter. Add the vegetables to reheat. Season.

6. To serve: Place the halibut fillet in the center of a shallow bowl. Spoon aioli on top of the fish, add the baby vegetables and decorate with chervil leaves.

AW: Suchorita Dutta Choudhury