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POACHED WILD ALASKAN HALIBUT WITH FRENCH BEAN AND CHERRY TOMATO IN AN OAT MILK BROTH

Ingredients

2 pcs Wild Alaskan Halibut

200 g French beans

6 pcs Cherry tomato halves

1 pkt Fresh dill 

1 pkt Foundation Vegetable stock

100g Leek sliced

100g Celery sliced

200 ml Oat milk

Sea salt to taste 

Cooking Method

1. Prepare poaching broth by bringing vegetable stock, leek, celery, dill and oat milk to a boil. 

2. Season with salt to taste

3. Lower heat and allow to simmer for 15mins

4. Add in French beans and simmer for 5mins. 

5. Remove from broth and place in serving plate with cherry tomato

6. Add in halibut and simmer for 8mins or until internal temperature reach 63 degrees Celsius. 

7. Remove from broth and place with French beans and cherry tomato

8. Served halibut with heated broth

Recipe written by Chef Clement, Huber's Butchery In-House Chef. Copyrights (C) Huber's Butchery

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