Saffron poached halibut fillet, baby vegetables and aioli

Poaching halibut in a saffron-infused stock creates a vibrant dish that is delicately infused. This light dish is completed with the contrasting texture of baby vegetables and the zing of the aioli sauce.


4 x 120 g halibut fillets
1 pinch saffron threads
Aioli (to learn how to prepare Aioli, click here)
300 ml fish stock
8 baby turnips, peeled
8 pearl onions, peeled
8 baby carrots, peeled
8 asparagus tips, sliced lengthways if large
50 g fresh shelled green peas
5 g butter
white pepper
hervil leaves


  1. Trim the halibut fillets and remove skin. Refrigerate.
  2. Aioli: to learn how to prepare Aioli, click here
  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. Bring a pan of salted water to a boil, and cook the asparagus tips, 1 to 2 minutes. Using a slotted spoon, transfer into iced water, 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.

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