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Le Cordon Bleu News, 02/01/2013
Saffron poached halibut fillet, baby vegetables and aioli
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About this recipe

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.

Recipe - Saffron poached halibut fillet, baby vegetables and aioli

Serves: 4

Preparation time: 45 minutes

In this recipe:

  • halibut fillets
  • asparagus
  • baby turnips
  • pearl onions
  • baby carrots



Principal ingredients
4 x 120 g halibut fillets
1 pinch saffron threads
Baby vegetables
300 ml fish stock
8 baby turnips, peeled
8 pearl onions, peeled
8 baby carrots, peeled
8 green asparagus tips, sliced lengthways if large
50 g fresh shelled green peas
5 g butter
white pepper
chervil leaves

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  1. Trim the halibut fillets and remove skin. Refrigerate.
  2. Prepare the Aioli
  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. Prepare and cook the asparagus. 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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