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Halibut in thyme milk with broccoli

Servings: 2


  • 100 g halibut (skinless fillet) 
  • 100 g broccoli 
  • 100 ml milk 
  • 5 sprigs thyme 
  • 100 ml vegetable stock (divided) 
  • 40 g butter 
  • 20 g almond flakes 
  • salt 
  • pepper

Utensils: small frying pan, cooking spoon, large frying pan, small saucepan, knife, chopping board, slotted spoon

Toast the almond flakes in a pan until golden.

Bring just under half of the vegetable stock and milk to a boil, season generously with salt and pepper. Add the thyme and steep in the warm milk for approx. 3 - 5 min.

Next, place the halibut in hot, but not boiling milk (approx. 90°C/194°F). Poach for approx. 3 - 4 min. depending on thickness.

Meanwhile, fill saucepan with water, add salt and bring to a boil. Cut broccoli into small florets.

Blanch the broccoli in salted boiling water for 3 - 4 min., so that it is still crunchy. Drain and set aside.

Melt butter in a frying pan, add remaining vegetable stock, and slowly bring everything to a boil.

Next, toss the blanched broccoli in the buttery stock. Season with salt and pepper if desired. Serve the halibut on the broccoli and garnish with almond flakes.

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