From the kitchen
Camel Milk Poached Halibut with Saffron Broth
A gentle poaching method that keeps halibut exceptionally moist, finished with a fragrant saffron and camel milk broth.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 4 Halibut Fillets
- 1 cup Fish or Vegetable Stock
- Pinch of Saffron Threads
- 1 Shallot, thinly sliced
- 2 tbsp Butter
- Fresh Parsley, chopped
Method
- Warm the stock in a wide, shallow pan over low heat and steep the saffron threads in it for 5 minutes.
- Add the sliced shallot and butter to the pan and let it melt in gently.
- Season the halibut fillets and lower them into the warm broth. Poach gently over low heat for 8-10 minutes, until just cooked through.
- Remove the fillets to a warm plate. Pull the pan off the heat and stir in the camel milk.
- Warm the broth gently over low heat for one minute without boiling, then spoon over the fillets and finish with fresh parsley.
Kitchen note
Keep the poaching liquid at a bare simmer throughout. Halibut turns tough quickly if the liquid ever reaches a rolling boil.
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