- 1 tablespoon softened butter
- 1 tablespoon flour
- 2 cups 1-inch balls of Idaho potatoes (Parisienne), about 20
- 3 cups light fish stock
- 1/2 teaspoon minced garlic
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 cup thinly sliced carrot
- Four 3-ounce fillets of halibut
- 1/2 cup julienned spinach leaves
- 1 tablespoon thinly sliced green onion
- Freshly ground white pepper, for seasoning
In a small bowl combine the butter and the flour; set aside.
In a shallow, wide bottomed pan, place the potatoes, stock, garlic, saffron, and the 1/2 teaspoon of salt. Bring to a boil and simmer for 5 minutes. Add the carrot and continue to cook 8 minutes longer, or until the potatoes are cooked through and tender.
Season the halibut with salt and pepper on both sides, then add to the pot. Cover with a lid, reduce the heat to low, and gently poach for 3 minutes, or until just cooked through. Carefully remove the fillets and set aside.
Add the spinach and green onion 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 alongside.